Red Yeast Rice,China price supplier

Specification:   

Advantage

1, Our Red Yeast Rice is 100% Natural

2,Our Red Yeast Rice contain more than 60% MVA

3,Our Red Yeast Rice have no Citrinin

Red yeast rice is rice that has been fermented by the red yeast, monascus purpureus. It has been used by the Chinese for many centuries as a food preservative, food Colorant (it is responsible for the red color of Peking duck), spice, and ingredient in rice wine. Red yeast rice continues to be a dietary staple in <st1:country-region w:st="on">China, <st1:country-region w:st="on">Japan, and Asian communities in the <st1:country-region w:st="on">United States, with an estimated average consumption of 14 to 55 grams of red yeast rice per day per person.

Red yeast rice also has been used in <st1:country-region w:st="on">China for over 1,000 years for medicinal purposes. Red yeast rice was described in an ancient Chinese list of drugs as useful for improving blood circulation and for alleviating indigestion and diarrhea.

Red Yeast Rice

1.Application scope

 This criterion and specification apply in Red Yeast Rice

2.Definition of functional health food type

 Red yeast rice is made by fermenting red yeast (Monascus purpureus) on rice and the edible functional heath food which is made by producing and processing, it is suitable to below 3 and 4.

3.The production standard

⑴ The rice(above 90%) with red yeast , Monascus purpureus(below 10%) , it uses and must be pure solid fermenting(100% solid state fermentation) , the liquid fermentation is not acceptable.

(2) It can not use only monacolin-k by separation and refines.

(3) The materials collect and after removing the impurity, must controlled by appropriated sterilization.

(4) The inoculated red yeast(Monascus purpureus) is well alive and controlled the growth of the other microbe, which is thoroughly controlled. Especially, it is controlled the mold toxin is not produces by the other mold germ.

4.Specification

⑴Appearance: light reddish or reddish brown color.

⑴Total content of Monacolin-K(%):More than 0.05

⑴Active type Monacolin-K(beta –hydroxy acid form):Must be confirmed.

⑴Moisture(%):Must be below 10.0

⑴citrinin ( ug/kg ): Must be below 50(it is very important factor)

⑴A colon bacillus: Must be a negative

5.Test method

⑴Total content of Monacolin-K

A.       Preparation of standard solution

A-1.Preparation of non active Monacolin-K standard solution

    The mevinolin, Monacolin-K standard material is weighed 10mg and solved in 75% ethanol 50ml(0.200mg/ml).

A-2.Active type Monacolin-K Preparation of medicine of standard solution

   The mevinolin, Monacolin-K standard material 10mg is weighed and solved in 75% ethanol 50ml.And solution is weighed 2ml in 4ml vial . added 0.05N NAOH ethanol solution0.5ml.After mixing, it standing for 30mins at room temperature(0.167mg/ml).

B.       Preparation of test solution

Weighing the red Yeast rice is contained total Monacolin-K , 1mg-4mg, and added 75% ethanol solution to 10ml centrifugal plate, after shaking it treated ultrasonic waves for 60mins. Cooling to room temperature, and centrifuging 10mins at 3,000rpm.Upper layer is filtered by 0.45um Membrane filter, it uses for test solution