Development and validation of an analytical method for determination of citrinin in red rice and red yeast rice-based food supplements by ultra-high performance liquid chromatography tandem mass spectrometry

Citrinin is a hepato-nephrotoxic mycotoxin produced by fungal species. The Monascus purpureus fungus plays a crucial role in the fermentation of red rice to produce red yeast rice-based food supplements, which represent the primary source of human exposure to citrinin. In this study, a simple and se...

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Veröffentlicht in:	Food chemistry 2024-10, Vol.455, p.139941, Article 139941
Hauptverfasser:	Ponz-Perelló, Paula, Esteve-Turrillas, Francesc A., Cortés, Miguel Ángel, Herranz, Julia, Pardo, Olga
Format:	Artikel
Sprache:	eng
Schlagworte:	Citrinin fermentation food chemistry Food supplements humans Liquid chromatography tandem mass spectrometry Monascus purpureus QuEChERS red rice Red rice, red yeast rice species tandem mass spectrometry ultra-performance liquid chromatography yeasts
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