Discussion of Pretreatment in Analysis of Citrinin from Monascus;
红曲桔霉素样品预处理的探讨
Quality of monascus wine in She village of Zhejiang;
浙江畲乡红曲酒品质分析
Elementary Investigation on Fermentation Conditions of Monascus Fat-lowering Vinegar and Analysis of its Active Components;
红曲降脂醋发酵条件初探及活性成分分析
Development of health wine fermented by red koji;
发酵型红曲保健酒的研制
Research Advances in Red Koji and its Bioactive Substances;
红曲及其活性物质的研究进展
Immunological detection of citrinin in red koji Ⅰ Preparation of antigen and antibody;
红曲中桔霉素的免疫检测——(Ⅰ)抗原与抗体的制备
Analysis of Citrinin in Hongqu Product by ELISA;
红曲产品中桔霉素含量的ELISA测定
Analysis of Citrinin in Hongqu (Monascus spp.) Product by TLC;
红曲中桔霉素的薄层层析分析
Production Techniques of Red Yeast Rice and Determination of Monacolin K and Citrinin;
红曲的生产工艺及Monacolin K和桔霉素的检测
Anti-inflammatory effects of red yeast rice;
红曲抗炎作用的实验研究
Anti-inflammatory effect of red yeast rice in rats with collagen-induced arthritis and the mechanism;
红曲对胶原诱导性关节炎大鼠的抗炎作用及机制探讨
Pachyrhizus red starter health wine was produced with pachyrhizus and rice as raw materials by semi-solid low-temperature fermentation of red starter,saccharifying enzyme and yeast.
以地瓜、大米为原料,采用红曲、糖化酶、酵母半固态低温发酵生产地瓜红曲保健酒,确定最佳发酵工艺条件,原料配比为地瓜∶大米为13∶,红曲添加量为10%,起始pH值为5。
The application of red starter in medicine and food fermentation is a great invention attributed to ancient Chinese,which is of high significance in world microbe history and regarded as precious cultural heritage in China.
红曲应用于医药和食品发酵,是我国古代伟大的发明和创造,在世界微生物史上有着重要意义,是我国宝贵的科学文化遗产。
The stability of the red pigments from red starter under different alcohol contents was studied in this paper with subjects investigated including illumination, pH value and temperature etc.
对红曲红色素在不同酒度中的稳定性进行了系统的研究,并以光照、pH值、温度等因子为研究对象。
The comparisons of red qu for brewing,red qu for pigment and red qu for function and the investigations of their antibiotic;
酿酒红曲、色素红曲、功能红曲的对比及抑菌性研究
Bidirection layer chromatography was applied to determine citrinin in red qu.
采用双向展开薄层层析检测红曲中的桔霉素 ,第一相分离红曲中除桔霉素外的其他成分 ,第二相主要分离桔霉素。
In so doing, quality semi-sweet red qu.
采用该工艺可酿出名优半甜型红曲黄酒 ,提高出酒率10 % ,缩短发酵时间30～45天 ,降低生产成本 ,提高经济效
Simultaneous Detection of Monascine and Ankaflavine in Monascus Pigments by HPLC
HPLC法同时测定红曲色素中的红曲素和安卡红曲黄素
The Research of GABA and Red Pigments by Fermentation of Monascus and the Stability of Monascus Pigments Added with Antioxidant;
产GABA和红色素红曲菌株的筛选及红曲红色素稳定性的研究
Study on Determination of Citrinin of Red Rice and Monascus Fermentation Technology;
红曲米中桔霉素的测定及红曲发酵工艺研究
The Extract and Isolation of Monascus Pigment and Monaco link in Red Kojic Rice;
红曲米中红曲色素及Monaco link的提取与分离
Formation of pigment by fermentation of immobilized Monascus purpureus in three-phase airlift reactor;
双载体固定化红曲发酵红曲色素的研究
Physiological and biochemical properties of Monascus from Qu of Fujian rice wine
福建红曲中的红曲霉的生理生化特性研究
Fed-batch fermentation of Monascus pigments in shakeing flask by Monascus purpureus JR
红曲霉JR摇瓶分批补料发酵产红曲色素的研究
The preliminary study on the autolytic process of monascus ruber M805
红色红曲菌M805自溶过程的初步研究
1.Construction of Strain with Disruption of pksCT Gene in Monascus M22 2.Study on the Proteome for Monascus Ruber
1.红曲菌M22pksCT基因缺失株的构建 2.红色红曲菌蛋白质组学研究
Primary Study on Biosynthesis Mechanism of Monascus Pigment and Mix-culture of Monascus;
红曲色素合成机理及红曲霉混合培养的初步研究
Optimization of the Liquid-state Fermentation Medium for Monascus Pigment Production by Monascus purpureus JR
红曲霉JR产红曲色素液态发酵培养基配方的筛选
Detection and control of citrinin in Monascus and its strategy of industrial production
红曲中桔霉素的检测控制及无桔霉素红曲产业化
Characteristic Analysis of the Mutants from Monascus Ruber M-7 by UV Mutagenesis;
红色红曲菌M-7紫外诱变突变子特征分析
Study on Molecular Cloning and Function of mrr in Monascus Ruber
红色红曲菌mrr基因的克隆与功能初步研究
Study on Purification of Water-Soluble Monascus Dye by Ion Exchange Resin
离子交换树脂法纯化水溶性红曲红色素的研究
Effect of Red Light on Cell Growth and Production of Secondary Metabolism in Monascus M10
红光对红曲霉生长及次级代谢产物的影响
Detection and analysis of trace element in fermented waste residue in the production of Monascus red-pigment
红曲红色素生产的发酵废渣中的微量元素分析
Red yeast rice( powder) is a kind of Chinese traditional product with a long history.
红曲米（曲米粉/曲粉）我国具有悠久历史的传统产品。