[Natural occurrence of citrinin in Monascus products].

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.

Conclusion: 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.