Evaluation of the underestimation of citrinin content in Hongqu using hydrolysis treatments and UPLC-FLD
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108245
Abstract: Abstract Modified mycotoxins can cause an underestimation of exposure risk due to their untraceable characteristics. Hongqu, a traditional Chinese fermented product, is widely used as food colorants, fermenters and functional foods for about 2000 years.… read more here.
Keywords: hongqu; hydrolysis; underestimation; risk ... See more keywords
Anti‐atherosclerotic effect of Fermentum Rubrum and Gynostemma pentaphyllum mixture in high‐fat emulsion‐ and vitamin D3‐induced atherosclerotic rats
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DOI: 10.1016/j.jcma.2017.08.018
Abstract: Background: The mixture of Hongqu and gypenosides (HG) is composed of Fermentum Rubrum (Hongqu, in Chinese) and total saponins of Gynostemma pentaphyllum (Thunb.) Makino (Jiaogulan, in Chinese) in a 3.6:1 weight ratio. Both Hongqu and… read more here.
Keywords: hongqu; fermentum rubrum; atherosclerotic effect; gynostemma pentaphyllum ... See more keywords