• 介紹：

   Citrinin 是一種引起食品污染的真菌毒素，具有不同的毒性作用。Citrinin 通常與另一種腎毒性真菌毒素 Ochratoxin A 一起發(fā)現(xiàn)。Citrinin 據(jù)報道在體外具有廣泛的生物活性，包括抗菌、抗真菌和潛在的抗癌和神經(jīng)保護(hù)作用。

• 熔點： 175°C (dec.)

• 沸點： 440.6°Cat760mmHg

• 比旋光度： D18 -37.4° (c = 1.15 in alc.)

• 外觀： Crystalline Powder or Flakes（Yellow）

• 溶解性： DMSO  :  50  mg/mL  (199.80  mM;  Need  ultrasonic)。

• 儲存條件： 2-8℃

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

• 11. [IF=8.8] Yijin Yang et al."Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture."FOOD CHEMISTRY.2024 Mar;436:137759

• 10. [IF=3.9] Xinsong Yuan et al."Production of red yeast rice rich in monacolin K by variable temperature solid fermentation of Monascus purpureus."RSC Advances.10.1039/D3RA04374F

• 9. [IF=3.191] Huan Chen et al."Development and evaluation of a qPCR detection method for citrinin in Liupao tea."ANALYTICAL BIOCHEMISTRY.2022 Jun;:114771

• 8. [IF=2.01] Xiaoqian Xiong et al."Low-Frequency Magnetic Field of Appropriate Strengths Changed Secondary Metabolite Production and Na+ Concentration of Intracellular and Extracellular Monascus purpureus."Bioelectromagnetics. 2020 May;41(4):289-297

• 7. [IF=4.171] Ya-ping Huang et al."Protective effect and mechanism of Monascus-fermented red yeast rice against colitis caused by Salmonella enterica serotype Typhimurium ATCC 14028."Food Funct. 2020 Jul;11(7):6363-6375

• 6. [IF=3.757] Yunlei Wan et al."Citrinin-producing capacity of Monascus purpureus in response to low ?frequency magnetic fields."Process Biochem. 2017 Feb;53:25

• 5. Zhen, Z.; Xiong, X.; Liu, Y.; Zhang, J.; Wang, S.; Li, L.; Gao, M. NaCl Inhibits Citrinin and Stimulates Monascus Pigments and Monacolin K Production. Toxins 2019, 11, 118. https://doi.org/10.3390/toxins11020118

• 4. Xiong, Xiaoqian, et al. "Low‐Frequency Magnetic Field of Appropriate Strengths Changed Secondary Metabolite Production and Na+ Concentration of Intracellular and Extracellular Monascus purpureus." Bioelectromagnetics 41.4 (2020): 289-297.https://doi.org/10

• 3. 胡佳莉. 紅曲黃精發(fā)酵工藝及免疫調(diào)節(jié)和降血脂作用研究[D].廣東藥科大學(xué),2020.

• 2. 周珂, 嚴(yán)鵬程, 胡永丹. 高產(chǎn)橙黃色素低產(chǎn)桔霉素紅曲菌的液態(tài)發(fā)酵條件優(yōu)化[J]. 食品與發(fā)酵工業(yè), 2020, 046(007):116-122.

• 1. 莊曉曉 王鈺 李闊闊 等. 低產(chǎn)桔霉素紅曲霉復(fù)合誘變育種[J]. 生物學(xué)雜志 2018 35(001):104-106 124.

輸入產(chǎn)品批號：

本計算器可幫助您計算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *