Abstract
A HPLC-based method for the analysis of red fermented rice and results obtained with it are presented. Formation of citrinin, red, orange and yellow pigments byMonascus depends on the culture substrate. Citrinin and some pigments are decomposed by heat. A newMonascus metabolite, monascodilone, its structure and preliminary data on its toxicity are reported.
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Wild, D., Gareis, M. & Humpf, H.U. Analyses of red fermented rice (angkak) and report of a newMonascus metabolite. Mycotox Res 18 (Suppl 2), 212–216 (2002). https://doi.org/10.1007/BF02946098
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DOI: https://doi.org/10.1007/BF02946098