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品牌	貨號(hào)	產(chǎn)品規(guī)格	價(jià)格(RMB)	庫存（上海）	北京	武漢	南京	購買數(shù)量
源葉	B25912-1mg	分析標(biāo)準(zhǔn)品,HPLC≥98%	￥800.00元	>10	2	3	5

品牌

貨號(hào)

產(chǎn)品規(guī)格

價(jià)格(RMB)

庫存（上海）

北京

武漢

南京

購買數(shù)量

源葉

B25912-1mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

￥800.00元

>10

產(chǎn)品介紹

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(bào)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(diǎn)：	175°C (dec.)
沸點(diǎn)：	440.6°Cat760mmHg
比旋光度：	D18 -37.4° (c = 1.15 in alc.)
外觀：	黃色粉末
溶解性：	DMSO : 30 mg/mL
儲(chǔ)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。

參考文獻(xiàn)(17篇)

17. [IF=4.8] Wenjia He et al."Flavor and quality enhancement of miiuy croaker (Miichthys miiuy) surimi by co-fermentation with Monascus purpureus and Actinomucor elegans."Food Bioscience.2025 Feb;:106231 16. [IF=4.8] Jianrui Qi et al."The potency of Monascus purpureus to achieve the transformation from inorganic selenium into organic selenium during the fermentation process."Food Bioscience.2024 Dec;62:105091 15. [IF=9.7] Qingzhuoma Yang et al."Enhanced degradation of exogenetic citrinin by glycosyltransferases in the oleaginous yeast Saitozyma podzolica zwy-2-3."BIORESOURCE TECHNOLOGY.2024 Dec;413:131468 14. [IF=4.2] Chan Zhang et al."Mutation Breeding of Monascus to Produce a High Yield of Orange Pigment and Low Citrinin Content Using the ARTP Method."Journal of Fungi.2024 Aug;10(8):553 13. [IF=8.5] Shi Tang et al."A dual-signal mode electrochemical aptasensor based on tetrahedral DNA nanostructures for sensitive detection of citrinin in food using PtPdCo mesoporous nanozymes."FOOD CHEMISTRY.2024 Dec;460:140739

12. [IF=4] Qiu Tiaoshuang et al."Nucleic acid demethylase MpAlkB1 regulates the growth, development, and secondary metabolite biosynthesis in Monascus purpureus."WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY.2024 Sep;40(9):1-13 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.

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