Monascus　products　have　been　widely　used　as　food　additives　and　pharmaceuticals.　Citrinin　is　a　toxic　metabolite　produced　during　the　Monascus　fermentation.　In　this　work,　a　quick　extraction　method　with　ultrasonic　treatment　was　studied　for　a　complete　extraction　of　citrinin　from　the　fungi　cells.　Furthermore,　the　proposed　HPLC　method　has　the　advantage　of　the　simultaneous　determination　of　Monascus　pigments　and　citrinin　without　sample　pretreatment.　Under　the　optimized　HPLC　conditions,　a　baseline　resolution　of　pigments,　citrinin　and　other　catabolites　was　achieved.　The　detection　limit　of　citrinin　reached　0.5　ng　mL-1　(S/N　>　3/1)　with　a　fluorescence　detector　(FD).　Eight　Monascus　pigments　were　detected,　with　photodiode　array　detector　(PAD),　two　of　which　not　yet　described.　The　HPLC　fingerprint　profile　of　the　eight　Monascus　pigments　and　citrinin　appears　significant　for　the　quality　control　of　the　Monascus　product.　©　2008　Elsevier　Ltd.　All　rights　reserved.