Liquid chromatographic determination of citrinin residues in various meat products: A pioneer survey in Turkey
ISTANBUL JOURNAL OF PHARMACY, vol.50, no.3, pp.195-201, 2020 (ESCI)
- Publication Type: Article / Article
- Volume: 50 Issue: 3
- Publication Date: 2020
- Doi Number: 10.26650/istanbuljpharm.2020.0026
- Journal Name: ISTANBUL JOURNAL OF PHARMACY
- Journal Indexes: Emerging Sources Citation Index (ESCI)
- Page Numbers: pp.195-201
- Istanbul University Affiliated: Yes
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.