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Natural occurrence of citrinin in traditional Chinese food red yeast rice, medicinal plants and their related products has been investigated for the first time. Samples were extracted by methanol/water, cleaned-up with an immunoaffinity column (IAC) and quantified by HPLC–FLD. The mean recoveries, spiking with citrinin at levels ranging from 25 to 200μg/kg, were 73.4–92.5%, and the coefficients of...
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