title: The quantification of monacolin K in some red yeast rice from Fujian province and the comparison of the other product.
abstract: When used as a dietary supplement to achieve and maintain healthy cholesterol levels,Chinese red yeast rice has significant potential to reduce health care costs and contribute to public health by reducing heart disease risk in individuals with moderate elevations of circulating cholesterol levels. Red yeast rice is typical product in Mingbei area of Fujian province. Nine products from different area were measured, using high-performance chromatography (HPLC) with photodiode array detector (PDA) and tandem mass spectrometry (MS) and the results show that the contents of monacolin K in these products were considerably different, and more than the other product.
authors.affiliation: Institute of Plant Virology, Fujian Agriculture and Forestry University, Jinshan Fuzhou 350002, China. hhn@fjcd.com.cn
authors.forename: Hong-Nan
authors.initials: HN
authors.lastname: Huang
authors.forename: Yong-You
authors.initials: YY
authors.lastname: Hua
authors.forename: Guo-Rong
authors.initials: GR
authors.lastname: Bao
authors.forename: Lian-Hui
authors.initials: LH
authors.lastname: Xie
mesh_terms: D001688:Biological Products / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D007202:Indicators and Reagents; D008148:Lovastatin / Q000032:analysis*; D013058:Mass Spectrometry; D032741:Monascus / Q000737:chemistry*; D012015:Reference Standards; D013056:Spectrophotometry, Ultraviolet
chemical_list: D001688:Biological Products; D007202:Indicators and Reagents; C117343:red yeast rice; D008148:Lovastatin