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product name
桔霉素, from Penicillium citrinum, ≥98% (HPLC)
生物源
Penicillium citrinum
品質等級
化驗
≥98% (HPLC)
形狀
powder
儲存溫度
2-8°C
SMILES 字串
C[C@H]1OC=C2C(O)=C(C(O)=O)C(=O)C(C)=C2[C@@H]1C
InChI
1S/C13H14O5/c1-5-7(3)18-4-8-9(5)6(2)11(14)10(12(8)15)13(16)17/h4-5,7,15H,1-3H3,(H,16,17)/t5-,7-/m1/s1
InChI 密鑰
CQIUKKVOEOPUDV-IYSWYEEDSA-N
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一般說明
Citrinin is a mycotoxin from Penicillium citrinin that comprises a quinone methide component.
應用
Citrinin has been used as:
- a standard for calibration curve preparation for citrinin quantification Monascus purpureus ATCC 36928
- an internal standard in thin layer chromatography (TLC) for characterizing the citrinin from Aspergillus and Penicillium strains
- standard to characterize citrinin for rotten apples TLC
生化／生理作用
Citrinin is a predominant contaminant in agriculture supplies and food. It exhibits genotoxic, embryotoxic, and teratogenic properties. It is hepatonephrotoxin and a potent mycotoxin in rice grains.
訊號詞
Danger
危險分類
Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral - Carc. 2
儲存類別代碼
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
水污染物質分類（WGK）
WGK 3
個人防護裝備
Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges
其他客户在看
Effect of dissolved oxygen concentration on red pigment and citrinin production by Monascus purpureus ATCC 36928
Brazilian Journal of Chemical Engineering, 25, 247-253 (2008)
M R Bragulat et al.
Letters in applied microbiology, 47(4), 286-289 (2009-02-26)
To assess the ability of fungi isolated from grapes to produce patulin and citrinin. A total of 446 Aspergillus isolates belonging to 20 species and 101 Penicillium isolates were inoculated in Czapek yeast extract agar and yeast extract sucrose agar
Liliana J G Silva et al.
Foods (Basel, Switzerland), 10(1) (2020-12-31)
Citrinin (CIT) deserves attention due to its known toxic effects in mammalian species and its widespread occurrence in food commodities, often along with ochratoxin A, another nephrotoxic mycotoxin. Human exposure, a key element in assessing risk related to food contaminants
M L Martins et al.
Food additives and contaminants, 19(6), 568-574 (2002-06-04)
Patulin and citrinin are mycotoxins produced by certain fungi mainly belonging to Penicillium and Aspergillus and may be detected in mouldy fruits and fruit products. The data presented here refer to the simultaneous occurrence of patulin and citrinin in 351
Petra Patakova
Journal of industrial microbiology & biotechnology, 40(2), 169-181 (2012-11-28)
The genus Monascus, comprising nine species, can reproduce either vegetatively with filaments and conidia or sexually by the formation of ascospores. The most well-known species of genus Monascus, namely, M. purpureus, M. ruber and M. pilosus, are often used for
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