Angkak or red mold rice is produced from the fermentation of white rice using Monascus
purpureus, which results in the red color of the fermented rice. Angkak has been used as a
natural coloring agent for food, spices, and medicine. The active compound in angkak that
contributes to lower blood cholesterol is known as monacolin (monacolin K). However,
the presence of citrinin, the byproduct of angkak fermentation, needs to be considered as it
can cause hepato-nephrotoxic mycotoxin. The contents of pigments, monacolins, and
citrinin as secondary metabolites depends on the Monascus strain and fermentation
conditions. This study aims to analyze simultaneously monacolins and citrinin in angkak
produced by M. purpureus strains using Liquid Chromatography-Mass Spectrometry (LCMS/MS). The angkak was prepared by fermentation using M. purpureus FNCC 6008 and
M. purpureus JK2. A total of 107 M. purpureus spores/mL was inoculated into the rice.
The fermentation was carried out at room temperature (25-30oC) for 14 days. The
detection using LC-MS/MS showed that the monacolin K in angkak from both strains was
below LOQ (< limit of quantification). The analysis of citrinin content in angkak showed
that JK2 strain produced lower citrinin (1.10±0.021µg/g) compared to FNCC 6008
(3.01±0.072 µg/g). The other monacolins found in angkak from both strains were
including dehydromonacolin K, monacolin J (qualitative), and mevastatin. Based on t-test,
the amount of both mevastatin and citrinin in angkak produced by two different strains
were significantly different. In contrast, the amount of dehydromonacolin K in both
angkak was comparable. The simultaneous detection result of LC-MS/MS could
determine the choice of Monascus strains quickly. JK2 strain was considered as safe, thus
it could be chosen to be applied to food products.
Development of a Rapid Screening Method of Organic Pollutants in Soil by Liquid Chromatography/Mass Spectrometry (2) —Study of the Clean-up Method—
