红曲的药用价值和保健功能日益引人关注,然而红曲中桔霉素的存在严重制约着红曲产品的开发,如何降低红曲桔霉素的含量是一个迫切需要解决的问题。概述了红曲桔霉素的毒性、生物合成途径及相关标准。并结合国内外研究进展,从发酵工艺、诱变育种、基因工程三个层面阐述了控制红曲桔霉素产生的对策,并对桔霉素今后的研究方向进行了展望。 However, the existence of citrinin in Monascus severely restricts the development of Monascus product. How to reduce the content of Citrinin in Monascus is an urgent problem to be solved. The toxicity, biosynthetic pathway and related standards of citrinin were summarized. Combining with the research progress at home and abroad, the countermeasures of controlling the production of citrinin from three aspects of fermentation, mutation breeding and genetic engineering are expounded. The future research direction of citrinin is also prospected.