特色产品

         
Product Name Active Ingredient Specification Test Method
Red Yeast Rice Monacolin-K / Lovastatin 0.4%, 0.8% ,1.0%, 1.2% ,1.5% ,2.0%, 2.5%, 3%,5%  HPLC
Red Yeast Rice(Water-solubility) Monacolin-K / Lovastatin 1.0% ,1.5% ,2.0%, 2.5%, 3%       HPLC

Red Yeast Rice (Chinese: 紅麴米, 红曲米; pinyin: hóng qú mǐ; lit. "red yeast rice"), red fermented rice, red kojic rice, red koji rice, or ang-kak, is a bright reddish purple fermented rice, acquires its colour from being cultivated with the mold Monascus purpureus. In Japan, it is known as beni-koji (べにこうじ, lit. "red koji") or akakoji (あかこうじ, also meaning "red koji") and in Taiwan it is sometimes also called âng-chau (紅糟) in Taiwanese. Among the Hakka, it is known as fungkiuk. In China, it is widely available under the brand name XueZhiKang (血脂康), and in Singapore it is available as Hypocol.

Red Yeast Rice is produced by the Monascus purpureus with the cereals and water as raw materials in the 100% solid-state fermentation. According to the results from HPLC analysis, the Monacolin K( or mevinolin) in the natural Red Yeast Rice is mainly in the form of acid form Monacolin K( or Mevinolinic acid in the range of 60-85% ), instead of the lactone form. The results demonstrated this product is truly made from fermentation process. Another characteristic feature of this product is that there is no citrinin. Ergosterol,unsaturated fatty acid, amino acids, γ-GABA and active peptides are also found in this product, enduing this products more functional gradients and nutrients.

Water solubility Red Yeast Rice.

Apart it contains high assay of acid form of Monacolin K ,it can 100% be solved in cool water easily and the solution is transparent absolutely. so we can use it in functional beverage or drink as nutrition supplement or natural colorant.

We can guarantee all the raw materials used in manufacturing this product are GMO free.

Traditional Chinese Medicine

In addition to its culinary use, red yeast rice is also used in traditional Chinese herbology and traditional Chinese medicine. Its use has been documented as far back as the Tang Dynasty in China in 800 A.D. and taken internally to invigorate the body, aid in digestion, and remove "blood blockages" (which could refer to what modern-day science has documented as a cholesterol-lowering effect).


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