红曲中桔霉素的检测及控制

红曲是指以大米为原料，用红曲菌属（Monascusspp．）红曲霉发酵培养制得，具有红色的颗粒或用其制成的粉末。目前红曲可分为色曲、酒曲和功能性红曲。在红曲霉的发酵过程中，同时与红曲色素相伴产生一种有害的次级代谢产物一桔霉素。研究表明桔霉素具有肾毒性，可致畸、致癌和诱发基因突变。桔霉素的存在，制约了红曲在食品及药品方面的广泛应用，在一定程度上阻碍了红曲产业的发展。为此，在红曲生产中如何快速准确检测桔霉素以及有效地防控桔霉素，是我们当前迫切需要解决的问题。本文对近年来国内外红曲中桔霉素的检测方法及控制策略进展进行了综述。目前，桔霉素的检测方法主要有抑菌圈法、TLC法、酶联免疫法和HPLC法等，其中HPLC法是检测红曲中桔霉素高效且应用最广泛的方法。桔霉素的控制主要从菌种选育，发酵工艺及产品后续处理等方面进行调控。目前尚没有成熟的控制策略全部去除桔霉素，只有采用低产桔霉素的菌种，适合的生产工艺及结合后续的物理或化学处理等综合措施，生产出符合桔霉素控制标准的高品质红曲产品。

The Detection and Control of Citrinin in Red Fermented Rice

Red fermented rice was shaped as red grain or power, which was fermented by Monascus spp., and the rice was used as substrate in fermention. Presently, red fermented rice can be divided into three types including red fermented rice for colorant and making wine as well as functional red fermented rice. The citrinin which is a secondary metabolite and is harmful to humans will be pro- duced in the fermention process of Monascus. It is reported that citrinin has renal toxicity, carcinogenicity, teratogenicity and mutagenicity. The existence of citrinin has greatly restrained the development of red rice industry, and limited the application of red rice in the field of food and pharmaceutical. Consequently, it is urgent to solve the problem that how to quickly detect the citrinin and prevent it effectively. The detection methods and prevention and control approaches of citrinin developed in recent years were summarized in this paper. Re- cently, the major detection means have inhibition zone method, TLC method, euzymelinked immunosorbent assay, HPLC method, and so on. Among these methods, the HPLC method is the most efficient and extensively used approach for detection of citrinin in red fermented rice. The control of citrinin can be executed in the aspect of strain screening, fermentation process and post-processing of production. These has not been a perfect strategy to produce red rice without citrinin, and it can only producing high-quality red rice up to standard by employing strain of low-producing citrinin, appropriate produce process and post-processing with physical or chemical treatment.