Textural Study on Fermentum Rubrum(Red Yeast Rice)
OBJECTIVE To provide historical evidence for the safety usage of Fermentum Rubrum(red yeast rice)by textural study.METHODS Based on sorting and collating of historical literatures,this article reviewed name,production area,sourcing,fermentation processing,function and contraindication of red yeast rice.RESULTS The mainstream name of red yeast rice had not changed since ancient times,with Fujian,Jiangxi and Zhejiang as the main production area;japonica rice and indica rice were the main raw materials,fermented with red yeast rice mother;the ancient production process of red yeast rice mainly involved soaking rice,steaming rice,mixing red yeast rice mother,fermentation and drying as the key processes.Now,the manufacturing method of red yeast rice have still been used since the Ming Dynasty.Red yeast rice had remarkable medicinal effects and diverse edible functions,and no adverse reactions had been reported in its widespread use for thousands of years.The selected fungi,fermentation process and other aspects of Japanese red yeast rice were different from Chinese red yeast rice,and there might be infection by miscellaneous bacteria,which might cause adverse reactions.CONCLUSION This study provides systematically review on the medicinal history of red yeast rice,which can give historical base and references for the safe and reasonable application,rational development and utilization of red yeast and its products in China.
Fermentum Rubrum(red yeast rice)fermentationbencao texturepreparation process
万方数据
维普
