Analysis of the differences in the chemical composition of <i>monascus</i> rice and highland barley <i>monascus</i>-Reference-Cited by-同舟云学术

Analysis of the differences in the chemical composition of monascus rice and highland barley monascus

Published:2022 Issue:13 Volume:13 Page:7000-7019
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Chen Jia¹²,Zheng Qi¹²,Zheng Zhenxing¹²,Li Yirou¹²,Liao Hailang¹²,Zhao Hui³,Guo Dale¹²,Ma Yuntong¹²^ORCID

Affiliation:

1. State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, Chengdu University of Traditional Chinese Medicine, Chengdu, China

2. School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China

3. National United Engineering Research Center for Tibetan Plateau Microbiology, Tibet, China

Abstract

The differences in the chemical composition between monascus rice and highland barley monascus were mainly monacolins, pigments, amino acids and organic acids.

Funder

Sichuan Province Science and Technology Support Program

Chinese Academy of Sciences

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00402J

Reference46 articles.

1. Quality and Authenticity Control of Functional Red Yeast Rice—A Review

2. Hypolipidemic Activity of Monacolin Derivatives from the Highland Barley Monascus purpureus