A study of fluorescence properties of citrinin in β-cyclodextrin aqueous solution and different solvents |
| |
| Authors: | Youxiang Zhou Jianbiao Chen Lina Dong Liang Lu Fusheng Chen Dingjin Hu Xiaohong Wang |
| |
| Institution: | 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China;2. Institute of Quality Standard and Testing Technology for Agro-products, Hubei Academy of Agricultural Sciences, Wuhan, Hubei Province 430064, PR China;3. Key Laboratory of Food Safety Evaluation of the Ministry of Agriculture, Wuhan, Hubei Province 430070, PR China;4. National Key Laboratory of Agro-microbiology, Wuhan, Hubei Province 430070, PR China |
| |
| Abstract: | Citrinin (CIT) is a nephrotoxic mycotoxin initially isolated from filamentous fungus Penicilliu citrinum. It was later isolated from several other species, such as Aspergillus and Monascus. It has a conjugated, planar structure that gives it a natural fluorescence ability, which can be used to develop sensitive methods for detecting CIT in food. In this paper, we used the spectro?uorescence technique to study the effects of pH value, β-cyclodextrin (β-CD) and organic solvents on the CIT fluorescence intensity. The results show that lower pH value, aceitc acid, β-CD and acetonitrile can induce a higher fluorescence intensity of CIT, but methanol or H2O has a decreasing effect on the fluorescence intensity of CIT. Findings in this study provide a theoretical basis for development of a high sensitivity fluorescence-based trace analysis for CIT detection. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
