• 介绍：

   Citrinin 是一种引起食品污染的真菌毒素，具有不同的毒性作用。Citrinin 通常与另一种肾毒性真菌毒素 Ochratoxin A 一起发现。Citrinin 据报道在体外具有广泛的生物活性，包括抗菌、抗真菌和潜在的抗癌和神经保护作用。

• 熔点： 175°C (dec.)

• 沸点： 440.6°Cat760mmHg

• 比旋光度： D18 -37.4° (c = 1.15 in alc.)

• 外观： Crystalline Powder or Flakes（Yellow）

• 溶解性： DMSO  :  50  mg/mL  (199.80  mM;  Need  ultrasonic)。

• 储存条件： 2-8℃

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 16. [4.8] Jianrui Qi et al."The potency of Monascus purpureus to achieve the transformation from inorganic selenium into organic selenium during the fermentation process."Food Bioscience.2024 Dec;62:105091

• 15. [9.7] Qingzhuoma Yang et al."Enhanced degradation of exogenetic citrinin by glycosyltransferases in the oleaginous yeast Saitozyma podzolica zwy-2-3."BIORESOURCE TECHNOLOGY.2024 Dec;413:131468

• 14. [4.2] Chan Zhang et al."Mutation Breeding of Monascus to Produce a High Yield of Orange Pigment and Low Citrinin Content Using the ARTP Method."Journal of Fungi.2024 Aug;10(8):553

• 13. [8.5] Shi Tang et al."A dual-signal mode electrochemical aptasensor based on tetrahedral DNA nanostructures for sensitive detection of citrinin in food using PtPdCo mesoporous nanozymes."FOOD CHEMISTRY.2024 Dec;460:140739

• 12. [4] Qiu Tiaoshuang et al."Nucleic acid demethylase MpAlkB1 regulates the growth, development, and secondary metabolite biosynthesis in Monascus purpureus."WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY.2024 Sep;40(9):1-13

• 11. [IF=8.8] Yijin Yang et al."Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture."FOOD CHEMISTRY.2024 Mar;436:137759

• 10. [IF=3.9] Xinsong Yuan et al."Production of red yeast rice rich in monacolin K by variable temperature solid fermentation of Monascus purpureus."RSC Advances.10.1039/D3RA04374F

• 9. [IF=3.191] Huan Chen et al."Development and evaluation of a qPCR detection method for citrinin in Liupao tea."ANALYTICAL BIOCHEMISTRY.2022 Jun;:114771

• 8. [IF=2.01] Xiaoqian Xiong et al."Low-Frequency Magnetic Field of Appropriate Strengths Changed Secondary Metabolite Production and Na+ Concentration of Intracellular and Extracellular Monascus purpureus."Bioelectromagnetics. 2020 May;41(4):289-297

• 7. [IF=4.171] Ya-ping Huang et al."Protective effect and mechanism of Monascus-fermented red yeast rice against colitis caused by Salmonella enterica serotype Typhimurium ATCC 14028."Food Funct. 2020 Jul;11(7):6363-6375

• 6. [IF=3.757] Yunlei Wan et al."Citrinin-producing capacity of Monascus purpureus in response to low −frequency magnetic fields."Process Biochem. 2017 Feb;53:25

• 5. Zhen, Z.; Xiong, X.; Liu, Y.; Zhang, J.; Wang, S.; Li, L.; Gao, M. NaCl Inhibits Citrinin and Stimulates Monascus Pigments and Monacolin K Production. Toxins 2019, 11, 118. https://doi.org/10.3390/toxins11020118

• 4. Xiong, Xiaoqian, et al. "Low‐Frequency Magnetic Field of Appropriate Strengths Changed Secondary Metabolite Production and Na+ Concentration of Intracellular and Extracellular Monascus purpureus." Bioelectromagnetics 41.4 (2020): 289-297.https://doi.org/10

• 3. 胡佳莉. 红曲黄精发酵工艺及免疫调节和降血脂作用研究[D].广东药科大学,2020.

• 2. 周珂, 严鹏程, 胡永丹. 高产橙黄色素低产桔霉素红曲菌的液态发酵条件优化[J]. 食品与发酵工业, 2020, 046(007):116-122.

• 1. 庄晓晓 王钰 李阔阔 等. 低产桔霉素红曲霉复合诱变育种[J]. 生物学杂志 2018 35(001):104-106 124.

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *