Optimisation of ultrasound-assisted extraction conditions for maximal recovery of active monacolins and removal of toxic citrinin from red yeast rice by a full factorial design coupled with response surface methodology

Food Chemistry

Volumn 170, Issue , 2015, Pages 186-192

  Zhou, Guisheng ^a   Fu, Lei ^a   Li, Xiaobo ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Citrinin; Functional foods; Monacolins; Red yeast rice; Response surface methodology; Ultrasonic assisted extraction

Indexed keywords

EXTRACTION; PYRENE; SURFACE PROPERTIES; ULTRASONICS; YEAST;

CITRININ; FUNCTIONAL FOODS; MONACOLINS; RED YEAST RICE; RESPONSE SURFACE METHODOLOGY; ULTRASONIC-ASSISTED EXTRACTIONS;

RECOVERY;

ACETIC ACID; ALCOHOL; CHOLESTIN; CITRININ; DEHYDROMONACOLIN K; MEVINOLIN; MONACOLIN K ACID; MONACOLIN M; NUTRACEUTICAL; UNCLASSIFIED DRUG; MONACOLIN; NATURAL PRODUCT; SOLVENT; BIOLOGICAL PRODUCT; PLANT EXTRACT;

ANALYTIC METHOD; ARTICLE; DIODE ARRAY DETECTION; DRUG INDUSTRY; EXTRACTION; FACTORIAL DESIGN; FOOD INDUSTRY; LIVER TOXICITY; QUALITY CONTROL; RESPONSE SURFACE METHOD; TIME OF FLIGHT MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRASOUND ASSISTED EXTRACTION; RICE; SOLID; TEMPERATURE; ULTRASOUND; ANALYSIS; CHEMISTRY; FUNCTIONAL FOOD;

BIOLOGICAL PRODUCTS; CITRININ; FUNCTIONAL FOOD; PLANT EXTRACTS; TEMPERATURE;

EID: 84906979426     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.080     Document Type: Article

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