The Quantification of Monacolin K in Some Red Yeast Rice from Fujian Province and the Comparison of the Other Product

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Department of Physical and Chemical Analysis, Fujian Center for Disease Control and Prevention">Hong-Nan Huang, Yong-You Hua, Guo-Rong Bao, Lian-Hui Xie

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Keywords: Red yeast rice, monacolin K, HPLC, photodiode array detector (PDA), MS

JOURNAL FREE ACCESS

2006 Volume 54 Issue 5 Pages 687-689

DOI https://doi.org/10.1248/cpb.54.687

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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.

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