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Table 1 The content of two yellow pigments (monascin and ankaflavin) in liquid fermentation samples after adding different flavonoids, as detected by HPLC (n = 6)

From: Effects of some flavonoids on the mycotoxin citrinin reduction by Monascus aurantiacus Li AS3.4384 during liquid-state fermentation

Experimental groupMonascin (μg/mL)Ankaflavin (μg/mL)
Blank20.69 ± 1.697.25 ± 0.74
Genistein28.37 ± 2.728.50 ± 0.36
Daidzein18.99 ± 2.625.53 ± 0.61
Luteolin22.52 ± 2.286.71 ± 1.30
Apigenin12.15 ± 2.766.71 ± 1.33
Quercetin26.89 ± 1.177.79 ± 0.35
Baicalein
Kaempferol18.97 ± 2.636.10 ± 1.26
Myricetin32.06 ± 5.378.94 ± 0.08
Genistin11.36 ± 5.173.52 ± 2.08
  1. “–” means no detection