Chemical profiling and quantification of monacolins and citrinin in red yeast rice commercial raw materials and dietary supplements using liquid chromatography-accurate QToF mass spectrometry: Chemometrics application

Author:

Avula Bharathi,Cohen Pieter A.,Wang Yan-Hong,Sagi Satyanarayanaraju,Feng Wei,Wang Mei,Zweigenbaum Jerry,Shuangcheng Ma,Khan Ikhlas A.

Funder

Science Based Authentication of Dietary Supplements

Food and Drug Administration

United States Department of Agriculture

Publisher

Elsevier BV

Subject

Clinical Biochemistry,Spectroscopy,Drug Discovery,Pharmaceutical Science,Analytical Chemistry

Reference25 articles.

1. Review of the studies on the red yeast rice (Monascus purpureus);Erdogrull;Turk. Electron. J. Biotechnol.,2004

2. Effect of pH and nitrogen source on pigment production by Monascus purpureus;Chen;Appl. Microbiol. Biotechnol.,1993

3. Die Wirkung von Stickstoff und Phosphat auf diePigmentbildung bei Monascus purpureus Went DSM 1379, Diplomarbeit;Meyer,1990

4. The history and recent development of Anka and Monascus species;Endo;Ferment. Technol.,1985

5. Constituents of red yeast rice, a traditional Chinese food and medicine;Ma;J. Agric. Food Chem.,2000

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