Mycotoxin Research

, Volume 18, Supplement 2, pp 212–216 | Cite as

Analyses of red fermented rice (angkak) and report of a newMonascus metabolite

  • D. Wild
  • M. Gareis
  • H. U. Humpf


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.

Key words

Monascus red fermented rice analysis HPLC pigments citrinin monascodilone metabolite 


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Copyright information

© Society of Mycotoxin Research and Springer 2002

Authors and Affiliations

  • D. Wild
    • 1
  • M. Gareis
    • 1
  • H. U. Humpf
    • 2
  1. 1.Federal Center for Meat ResearchInstitute of Microbiology and ToxicologyKulmbach
  2. 2.Department of Food ChemistryUniversity of WürzburgWürzburg

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