红曲菌中桔霉素的控制策略及研究进展

红曲菌在我国的使用历史悠久,其在食品添加剂、发酵食品、酿酒和中药等方面应用广泛。目前,虽然液态发酵技术基本解决了红曲色素产品中的桔霉素含量高的问题,但固态发酵红曲米产生的桔霉素含量高的问题依然是制约红曲企业及产业发展的主要技术难题之一。本文对红曲菌代谢产物中桔霉素的毒性、限量标准、检测方法、合成途径及调控基因进行了综述,并从传统方法和生物方法两个层面阐述了控制红曲菌中桔霉素含量的主要策略,旨在为有效降低红曲菌中桔霉素的含量和促进红曲产业健康发展提供参考。

Recent Progress on Control Strategies against Citrinin in Monascus spp.

Monascus spp. has a long history of use in food additive, fermented food, winemaking and traditional Chinese medicine in China. At present, although the problem of the presence of citrinin in Monascus pigments produced by liquidstate fermentation has been substantially solved, high levels of citrinin produced by Monascus spp. during solid-state fermentation are one of the main technical difficulties in the production of pigments by Monascus spp. In this paper, the toxicity, national standard limit, analytical methods, synthesis pathway and regulatory genes of citrinin as a secondary metabolite of Monascus spp. are summarized. Also, the main strategies for controlling the biosynthesis of citrinin by Monascus spp. are reviewed including traditional and biological methods. This review aims to provide guidance for effectively reducing the content of citrinin in Monascus pigments and promoting the healthy development of Monascus industry.