红曲米

对用超临界CO2萃取红曲米中红曲色素进行了初步研究，考察了压力、温度、CO2流量及原料颗粒直径对萃取效果的影响。

A new method using supercritical CO2 extracted pigment from kojic rice was introduced in this paper . The impacts of pressure , temperature , flux of CO2 and diameter of grain on extraction were investigated .

用甲醇提取红曲米样品，摇床振荡（30℃，200r/min）25～3h可将monacolink提取完全。

Red koji rice is extracted by methanol , and Monacolin K could be completely extracted by shaking for 2.5 ~ 3h with the revolving rate of 200 r / min and the temperature at 30 ℃ .

采用优质大米培养基质及优化发酵培养条件使其MonascuspurpureusGX红曲茵发酵的红曲米monacolink含量高达14.54mg/g，比对照2.65mg/g提高近6倍。

Using the high-quality rice and selecting optimal culture condition , the content of Monacolin K have been 14.54mg/g in red - rice fermented by Monascus purpureus GX , which is near 6 times higher than contrast .

红曲米对真丝绸染色性能的研究

Studies on the dyeing behaviour of natural silk with red rice-koji

偏黄色调高色价红曲米发酵条件的研究

Fermentation conditions for partial yellow , high color value red rice

红曲米提取物的抗疲劳作用动物实验

Animal Test on Anti-Fatigue Function of Red Kojic Extract in Mice

红曲米中桔霉素的测定及红曲发酵工艺研究

Study on Determination of Citrinin of Red Rice and Monascus Fermentation Technology

红曲米中产凝乳酶菌株的分离筛选与特性的研究

Screening of chymosin-producing strains from red kojic rice and study of their features

而红曲米色素和栀子蓝色素不具有抗氧活性。

However , red kojic red and gardenia blue have no antioxidant activity .

红曲米中凝乳酶产生菌的筛选及液态发酵条件的优化

Screening of the chymosin-producing strains from red kojic rice and its optimization of fermentation conditions

着手于功能性红曲米的研究与开发，是全球最早从事这一领域商业开发的三家企业之一。

That is one of the three earliest companies in globe which engaged this kind of field .

高色价红曲米色调定向培养条件的研究

Study on the Fermentation Conditions of Red Yeast Rice with High Pigment Value and Oriented Color hue

红曲米（曲米粉/曲粉）我国具有悠久历史的传统产品。

Red yeast rice ( powder ) is a kind of Chinese traditional product with a long history .

例如一名营养学家就曾告诉我说红曲米有降低胆固醇的作用，然而而且决不是空穴来风。

For example , a nutritionist told me that Red Yeast Rice has been shown to be effective in lowering cholesterol .

我不知道红曲米的价格是多少，但肯定没有胆固清贵。

I don 't know the cost of the Red Yeast Rice , but I 'm sure it isn 't as much as Lipitor .

在优化工艺条件下，可得到偏红色调高色价红曲米。

Conclusion : Under the optimized culture condition , a Red Yeast Rich with high pigment value and more red color hue was obtained .

初步总结了定性和定量测定高色价红曲米中桔霉素的方法。

In this paper , we also summarize the methods of TLC and HPLC determination of citrinin for high color value red rice samples .

从红曲米色素溶液吸收光谱和工艺条件说明，在酸性条件下红曲米染真丝是可行的。

It indicated that , from the absorption spectrum of red rice-kojicidin solution and process conditions , dyeing natural silk was feasible under acidic condition .

本实验确立了一种新的红曲霉色素提取方法：以红曲米为原料，乙醇为提取剂，得到的提取液再以正己烷提取分离。

A new extraction method of monascouruarin was established by the use of red kojic rice as raw material and ethyl alcohol as an extracting agent .

同时探讨了不同添加量红曲米对发酵香肠在贮藏过程中感官、理化、微生物等品质变化的影响。

Furthermore , the effects of different levels of red yeast rice on the sensory , microorganism and physicochemical properties of fermented sausages during storage time were studied .

结论：该方法简便、灵敏，易操作，为红曲米的质量评价提供了一个新的实用方法。

Conclusion : The new and practical method could be used for quality assessment of red yeast rice . It was rapid , sensitive and precise with good reproducibility .

因此，混合制曲可有效提高原料利用率，红曲米的添加提高了酱油的红润度，增强了酱油的色泽。5成品酱油的GC/MS分析。

Therefore , mixed koji-making can effectively improve the utilization ratio of raw material and adding red yeast rice can enhance the colour and lustre of the soy sauce.5GC/MS of soy sauce koji-making .

本课题以双粮（糯米、粳米）为主要原料，莲子为辅料，采用传统福建黄酒酿造工艺，以福建古田红曲米作为糖化剂，通过添加生莲子浆共同参与糖化发酵，对黄酒品质进行改良。

The subject was based on the traditional rice wine brewing process of Min School , which was uesd the two grains ( round shaped rice and sticky rice ) as main material and lotus seed as the excipient material .

试验结果表明：驯化红曲菌发酵生产的富硒红曲米，色价达2075，有机硒的含量为14mg/kg；

The results show that organic selenium ' content is 14mg / kg and pigment yield of 505 units is 2075 in domesticated Monascus ' fermentation product .

本文研究探讨了引起红曲色价测定结果误差的几个因素及解决办法，并对85年版《GB4926-85食品添加剂红曲米》国家标准中的测定红曲色素色价的方法提出了几点修改建议。

The article discussing the factors and solution of error in determine color value of monascus pigments , and proposed some modification to test methods in GB4926-85 food additive red kojic rice .

再利用红曲霉M-1菌株为生产菌，糖化麸皮为原料，采用曲盒发酵工艺制备红曲麸，红曲麸的红曲色素色价达到了372U/g，为二级红曲米红曲色素色价的74%。

Using saccharified bran as raw material , Monascus bran was prepared by fermentation of Monascus sp.M-1 in the box . The chromatic value of the Monascus bran was 372 U / g , which was 74 % chromatic value of the red koji from second-class red kojic rice .