Liquid chromatographic determination of citrinin residues in various meat products: A pioneer survey in Turkey


SARI F. M., ÖZTAŞ E., ÖZDEN S., ÖZHAN G.

ISTANBUL JOURNAL OF PHARMACY, vol.50, no.3, pp.195-201, 2020 (ESCI) identifier

Abstract

Background and Aims: Occurence of the mycotoxin citrinin could increase during Monascus purpureus fermentation in red yeast rice resulting in contamination of meat products when the red yeast rice is used as food additive. The aim of this study was to investigate extraction of citrinin from meat products by different extraction methods including LLE, QuEChERS and IAC methods.