摘要
发酵类中药红曲食药用历史悠久,在国内外被广泛应用于医药、食品添加剂、发酵食品等领域,但目前对其研究尚不深入。近来,红曲作为保健食品的安全性问题引起国际上高度关注。本文综述了红曲的食药用历史、生产工艺、发酵产物和物质基础研究及质量安全控制现状,旨在探究可能导致红曲质量安全风险的因素,为我国红曲及红曲产品的安全性质量控制及风险防控提供参考。
Red yeast rice is a kind of traditional Chinese medicine(TCM)commonly used in China and all over the world in medicine,food additives,fermented food and other fields,but the research in this TCM is far from enough.Recently,the safety of red yeast rice health care product has aroused great concern around the world.This article reviews studies on the applied history,fermentation processing technology,material basis and quality control status of red yeast rice,aiming to clarify the factors that may lead to the risk of quality and safety of red yeast rice,and provide references for the safety quality control and risk prevention and control of red yeast and its products in China.
作者
王淑红
郭子瑜
周碧乾
何轶
李东芮
陶品润
苏畅
王冰
马双成
WANG Shuhong;GUO Ziyu;ZHOU Biqian;HE Yi;LI Dongrui;TAO Pinrun;SU Chang;WANG Bing;MA Shuangcheng(Shenzhen Institute for Drug Control,Shenzhen 518057,China;NMPA Key Laboratory for Quality Research and Evaluation of Traditional Chinese Medicine,Shenzhen 518057,China;Chinese Pharmacopoeia Commission,Beijing 100061,China)
出处
《中国药学杂志》
CAS
CSCD
北大核心
2024年第13期1186-1192,共7页
Chinese Pharmaceutical Journal
关键词
红曲
中药
安全性质量控制
风险防控
red yeast rice
traditional Chinese medicine
safety quality control
risk prevention
