红曲霉桔霉素的检测方法及红曲霉产桔霉素的判别方法  

Monascus Citrinin Analysis Methods and A Study on Formation of Citrillin by Monascus

作　　者：许赣荣[1] 李凤琴[2] 陈蕴[1] 李玉伟[2] 虞慧玲[1] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,无锡214036 [2]中国疾病预防控制中心食品与营养研究所,北京100021

出　　处：《微生物学通报》2004年第3期16-20,共5页Microbiology China

基　　金：国家十五科技攻关重大专项基金项目(No.2001BA804A02)

摘　　要：建立了红曲霉真菌毒素桔霉素的HPLC检测方法。用谷氨酸和葡萄糖为唯一氮、碳源的培养基(MSG)液态摇瓶培养及红曲米固态培养,对30多株红曲霉产桔霉素的情况进行了普查,发现大多数红曲霉菌种可产生桔霉素。红曲霉的培养状态及条件对桔霉素的产生有重大影响。红曲霉菌种是否产桔霉素,可根据MSG培养基摇瓶发酵液中是否含有桔霉素来初步定性判断,为准确判断红曲霉菌是否产桔霉素,可采用多种培养法综合判断。A HPLC method of analysis of Monascus citrinin was established. More than 30 strains of Monascus spp. were cultured in steamed rice at solid state or in MSG liquid medium composed of monosodium glutamate as sole nitrogen source and glucose as sole carbon to investigate their ability of producing citrinin. The results indicated that most of the Monascus strains are able to produce citrinin. MSG medium can be used as a specific culture medium to qualitatively identify if the strain is the potential citrinin producer. But to confirm whether the Monascus strains are potential citrinin producers, these strains should be cultured in several cultivation methods, as the culture states and culture conditions influence the citrinin production greatly.

关 键 词：红曲霉 桔霉素 高压液相色谱 

分 类 号：TQ925[轻工技术与工程—发酵工程]