%0 Journal Article
%T Development and validation of an analytical method for determination of citrinin in red rice and red yeast rice-based food supplements by ultra-high performance liquid chromatography tandem mass spectrometry.
%A Ponz-Perelló P
%A Esteve-Turrillas FA
%A Cortés MÁ
%A Herranz J
%A Pardo O
%J Food Chem
%V 455
%N 0
%D 2024 Oct 15
%M 38843711
%F 9.231
%R 10.1016/j.foodchem.2024.139941
%X Citrinin is a hepato-nephrotoxic mycotoxin produced by fungal species. The Monascus purpureus fungus plays a crucial role in the fermentation of red rice to produce red yeast rice-based food supplements, which represent the primary source of human exposure to citrinin. In this study, a simple and sensitive analytical method was successfully developed and validated for the citrinin determination in these products. The extraction process involved a QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) step and citrinin determination by ultra high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS). The proposed method provided satisfactory linearity, percentage of recovery from 82 to 104% with relative standard deviations (RSD) lower than 14%, and limits of detection and quantification of 0.07 μg/Kg and 0.24 μg/kg, respectively. Among the 14 samples analyzed, citrinin was found in two red rice samples (0.24 and 0.46 μg/kg) and in six food supplements (from 0.44 to 87 μg/kg).