title: [Natural occurrence of citrinin in Monascus products].
abstract: OBJECTIVE
  In order to survey the natural occurrence of citrinin in Monascus products.
  
  
  METHODS
  A total of 114 samples with either solid or liquid phases, collected from markets or delivered by the food production factories were analyzed by HPLC for citrinin.
  
  
  RESULTS
  The results revealed that 68 (59.65%) samples were positive for citrinin with the levels between 0.18 and 1739.23 mg/kg (211.61 mg/kg for the average and 6.62 mg/kg for the median, respectively). The concentration of cirtrinin in various Monascus products is different. Twenty-five red pigment samples of Monascus were heavily contaminated with citrinin at the level ranged from 0.85 - 1739.93 mg/kg (average 508.40 mg/kg, median 169.88 mg/kg). Twelve of 19 red rice samples fermented by Monoscus species were not citrinin-free but 83.33% (10/12) with the citrinin levels below 10 mg/kg. The level of citrinin in 84% (21/25) health meals of Monascus is less than 6 mg/kg.
  
  
  CONCLUSIONS
  The domestic Monascus products were contaminated by citrinin and the ratio of color value/citrinin in 15 (13.16%) samples exceeds the Japanese national standard.
authors.affiliation: Insitute for Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100021, China.
authors.forename: Feng-Qin
authors.initials: FQ
authors.lastname: Li
authors.forename: Gan-Rong
authors.initials: GR
authors.lastname: Xu
authors.forename: Yu-Wei
authors.initials: YW
authors.lastname: Li
authors.forename: Yun
authors.initials: Y
authors.lastname: Chen
authors.forename: Rong
authors.initials: R
authors.lastname: Ji
mesh_terms: D001688:Biological Products / Q000378:metabolism; D002953:Citrinin / Q000032:analysis*; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis*; D032741:Monascus / Q000737:chemistry*
chemical_list: D001688:Biological Products; D002953:Citrinin