Development of an HPLC–UV Detection Method for the Simultaneous Determination of Two Monascus Orange Pigments in Red Yeast Rice
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- 作者：Zhibing Huang ; Shuyun Zhang ; Yang Xu ; Laisheng Li ; Yanping Li
- 关键词：Monascus ; Orange pigment ; Rubropunctatin ; Monascorubrin ; Simultaneous determination ; HPLC
- 刊名：Food Analytical Methods
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：9
- 期：1
- 页码：148-155
- 全文大小：900 KB
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Shuyun Zhang (1)
Yang Xu (1)
Laisheng Li (2)
Yanping Li (1)
1. State Key Laboratory of Food Science and Technology, Sino–Germany Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, China
2. Center of Analysis and Testing, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, China - 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Food Science
Chemistry
Microbiology
Analytical Chemistry - 出版者：Springer New York
- ISSN：1936-976X
文摘
A simple and reliable HPLC–UV method was developed for the simultaneous determination of two orange pigments, rubropunctatin (RPT) and monascorubrin (MSB), in red yeast rice. Alcohols were found unsuitable for the extraction of these pigments because they chemically reacted with the pigments to afford new compounds. Thus, acetonitrile/H2O was used as the mobile phase for the chromatographic separation of RPT and MSB. Under optimal conditions, good linearity was obtained over the concentration range of 0.25–50.0 μg mL−1 and 0.5–50 μg mL−1 for RPT and MSB, respectively, with a correlation coefficient (R 2) of >0.9994. The limits of detection and quantification were 0.05 and 0.15 μg mL−1, respectively, for RPT, and 0.10 and 0.30 μg mL−1, respectively, for MSB. The recoveries of RPT and MSB in red yeast rice were 91.9–101 % and 89.8–102 %, respectively, with relative standard deviations of <5.0 %. This assay was successfully used to measure the amount of RPT and MSB produced by Monascus spp. at different fermentation times. Keywords Monascus Orange pigment Rubropunctatin Monascorubrin Simultaneous determination HPLC