Comparison of extraction methods for analysis of citrinin in red fermented rice

Wang, Weiping; Chen, Qi; Zhang, Xinfeng; Zhang, Hua‐Shan; Qin, Huang; Li, Dong‐Sheng; Yao, Jie

doi:10.1016/j.foodchem.2014.02.060

Cited by 29 publications

(18 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Different extraction methods have been attempted for citrinin determinations. Wang and others () compared 5 extraction methods, and the method of shaking combined with ultrasonic treatment using ethanol/water (v/v, 7/3) increased extraction efficiency for citrinin. About 80% recovery rate was obtained at the concentration level of 4.0 to 25.0 mg/kg by using acetonitrile/water (80:20 v/v) as extraction solvent coupled to horizontal shaking for 2 h (Spanjer and others ).…”

Section: Resultsmentioning

confidence: 99%

“…HPLC technique was the most frequently used method for citrinin quantification in red fermented rice and related foods (Meister ; Li and others ; Zaied and others ; Mornar and others ; Wang and others ). The HPLC‐FLD method based on the solid phase extraction in combination with a HPLC gradient for cereals and milling products obtained relative high sensitivity (Meister ), the LODs were 1.0‐2.0 μg/kg and LOQs were 3.0 to 5.0 μg/kg (recoveries 74.3% to 89.5%).…”

Section: Resultsmentioning

confidence: 99%

“…With the increasing use of red fermented rice and its derived products by many patients as an alternative therapy for hyperlipidemiain, the presence of citrinin in this type of foods is bound to attract great attention (Wang and others ). The chemical and physical properties of citrinin were shown in Table S1.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Citrinin Determination in Red Fermented Rice Products by Optimized Extraction Method Coupled to Liquid Chromatography Tandem Mass Spectrometry (LC‐MS/MS)

Wang

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

A rapid and sensitive method was developed and validated for citrinin determination in red fermented rice products by liquid chromatography tandem mass spectrometry (LC-MS/MS) under the selected reaction monitoring mode. Sample preparation was especially focused, and the quantitative methods of LC-MS/MS and high-performance liquid chromatography with fluorescence detection (HPLC-FLD) were compared. In red fermented rice samples, the limit of detection was 1.0 μg/kg for LC-MS/MS compared to 250 μg/kg for HPLC-FLD, the limit of quantification was 3.0 μg/kg for LC-MS/MS compared to 825 μg/kg for HPLC-FLD. High correlation coefficient was obtained (R(2) = 0.999) within the linear range (0.1 to 100 μg/L) in the MS method. The recoveries ranging from 80.9% to 106.5% were obtained in different spiking concentrations. The average intra- and inter-day accuracy ranged from 75.4% to 103.1%, and the intra- and inter-day precisions were from 3.3% to 7.9%. The developed method was applied to 12 commercial red fermented rice products, and citrinin was found in 10 samples ranging from 0.14 to 44.24 mg/kg. Compared to traditional qualitative and quantitative methods, the newly developed LC-MS/MS method for citrinin determination includes the merits of using a small amount of extraction solvent, simple preparation steps, and high sensitivity.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Citrinin Determination in Red Fermented Rice Products by Optimized Extraction Method Coupled to Liquid Chromatography Tandem Mass Spectrometry (LC‐MS/MS)

Wang

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…CIT was responsible for the so-called "moldy rice poisoning" case that occurred in Japan in 1953-54 [23]. Once the natural occurrence of CIT exists in widely-consumedtraditional RFR, to ensure safety it is important to accurately determine it in the RFR as well as in its related products [58].…”

Section: Ricementioning

confidence: 99%

Citrinin in Foods and Supplements: A Review of Occurrence and Analytical Methodologies

Silva

Pereira

Pena

et al. 2020

Foods

View full text Add to dashboard Cite

Citrinin (CIT) deserves attention due to its known toxic effects in mammalian species and its widespread occurrence in food commodities, often along with ochratoxin A, another nephrotoxic mycotoxin. Human exposure, a key element in assessing risk related to food contaminants, depends upon mycotoxin contamination levels in food and on food consumption. Commercial supplements, commonly designated as red rice, usually used in daily diets in Asiatic countries due to their medicinal properties, may pose a health problem as a result of high CIT levels. In addition to the worldwide occurrence of CIT in foods and supplements, a wide range of several analytical and detection techniques with high sensitivity, used for evaluation of CIT, are reviewed and discussed in this manuscript. This review addresses the scientific literature regarding the presence of CIT in foods of either vegetable or animal origin, as well as in supplements. On what concerns analytical methodologies, sample extraction methods, such as shaking extraction and ultrasonic assisted extraction (UAE), clean-up methods, such as liquid-liquid extraction (LLE), solid phase extraction (SPE) and Quick, Easy, Cheap, Effective, Rugged and Safe (QuECHERS), and detection and quantification methods, such as thin layer chromatography (TLC), high performance liquid chromatography (HPLC), capillary electrophoresis (CE), biosensors, and ELISA, are also reviewed.

show abstract

“…Subsequently, the supernatant liquid was ltered with a 0.22 mm pore size lter into a 1 mL vial to be used for citrinin determination by HPLC-FLD. 26,27 The excitation and emission wavelengths were 331 nm and 500 nm, respectively. ZORBAX SB-C18 column (150 mm Â 4.6 mm, 5 mm; Agilent, USA) was used at 30 C, and isocratic elution was performed for 20 min using acetonitrile : water (1 : 1, v/v; adjusted pH to 2.5 by acetic acid) as the mobile phase at 1 mL min À1 .…”

Section: Determination Of Monascus Pigment and Citrininmentioning

confidence: 99%

Comparative transcriptomic analysis reveals the regulatory effects of inorganic nitrogen on the biosynthesis of Monascus pigments and citrinin

Hong

et al. 2020

RSC Adv.

View full text Add to dashboard Cite

show abstract

Comparison of extraction methods for analysis of citrinin in red fermented rice

Cited by 29 publications

References 16 publications

Citrinin Determination in Red Fermented Rice Products by Optimized Extraction Method Coupled to Liquid Chromatography Tandem Mass Spectrometry (LC‐MS/MS)

Citrinin Determination in Red Fermented Rice Products by Optimized Extraction Method Coupled to Liquid Chromatography Tandem Mass Spectrometry (LC‐MS/MS)

Citrinin in Foods and Supplements: A Review of Occurrence and Analytical Methodologies

Comparative transcriptomic analysis reveals the regulatory effects of inorganic nitrogen on the biosynthesis of Monascus pigments and citrinin

Contact Info

Product

Resources

About