title: Optimisation of ultrasound-assisted extraction conditions for maximal recovery of active monacolins and removal of toxic citrinin from red yeast rice by a full factorial design coupled with response surface methodology.
abstract: This study optimised the ultrasound-assisted extraction (UAE) conditions to achieve maximal recovery of active monacolins with minimal contents of citrinin from red yeast rice (RYR). A central composite design after a full factorial design was utilised to examine the different UAE parameters. The studies revealed that HAc%, extraction time and EtOH% had significant influences on the recovery yield of monacolins, while HAc% and EtOH% were key factors for the elimination of citrinin. The resulting optimal conditions were as follows: ultrasound power of 250 W, HAc% of 7.7%, RYR amount of 0.2 g (solvent-to-solid ratio 40 mL/g), extraction time of 50.7 min, EtOH% of 57.2% and extraction temperature of 20 °C. Under these conditions, at least 94.7% of monacolins was recovered and 87.7% of citrinin was removed from RYR. This optimised UAE condition was further evaluated for potential industrial application in manufacturing of RYR as pharmaceuticals and nutraceuticals.
authors.affiliation: School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China.
authors.forename: Guisheng
authors.initials: G
authors.lastname: Zhou
authors.affiliation: School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Fu
authors.affiliation: School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: xbli@sjtu.edu.cn.
authors.forename: Xiaobo
authors.initials: X
authors.lastname: Li
mesh_terms: D001688:Biological Products / Q000737:chemistry*; D002953:Citrinin / Q000032:analysis*; D055951:Functional Food / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D013696:Temperature
chemical_list: D001688:Biological Products; D010936:Plant Extracts; C117343:red yeast rice; D002953:Citrinin
keywords: Citrinin; Functional foods; Monacolins; Red yeast rice; Response surface methodology; Ultrasonic-assisted extraction