红曲发酵过程中桔霉素和黄曲霉毒素的检测方法及控制对策刍议

红曲因含有多种功能活性物质而被广泛应用于医疗、食品等领域，然而红曲中桔霉素和黄曲霉毒素的发现，加之二者含量测定方法各异、标准不统一等因素，给我国红曲产品的出口造成了一定的贸易壁垒，严重制约了我国红曲产业的发展。因此，在红曲的生产过程中如何快速准确检测桔霉素和黄曲霉毒素以及如何有效进行控制，成为了当前亟待解决的问题。该文对近年来国内外对于红曲产品中桔霉素和黄曲霉毒素的检测方法以及控制策略进行了综述，同时分析了各检测方法的优缺点，以期为提高红曲产品的安全性提供一定的参考，从而促进我国传统红曲产业的发展。

Detection methods and control strategies of citrinin and aflatoxins during Monascus fermentation process

Monascus is widely used in medical, food and other fields, because of its various functional active substances. The detect of citrinin and aflatoxin in Monascus, and the factors such as the different detection methods of citrinin and aflatoxin contents, and standards disaccord lead to a certain trade barriers for China Monascus products exportion, seriously hampered the development of Monascus industry in China. Therefore, how to quickly and accurately detect citrinin and aflatoxin and how to control them effectively in the production process of Monascus had become an urgent problem to be solved. The detection methods and control strategies of citrinin and aflatoxin in Monascus products in recent years were summarized, and the advantages and disadvantages of detection methods were analyzed, in order to provide some references for improving the safety of Monascus products, and promote the development of Chinese traditional Monascus industry.