红曲的应用及安全性分析

Application of Monascus & Analysis of Its Safety

红曲是我国传统的发酵产品,现阶段国内红曲主要有色素红曲、酿造红曲和功能红曲,红曲在食品工业中的研究和应用越来越深入。红曲产品所引发的安全性问题导致其产品的开发受到制约,如何减少红曲中的桔霉素含量是一个迫切需要解决的问题。

Monascus is a traditional fermention product in China. Nowadays, it is classified into pigment monascus, fermenting monascus and functional monascus. With more and more application of and research on monascus in food industry, the safety problems induced by monascus product is of much concern, which has restricted further development of monascus products. The reduce of citrinin content in monascus is the first step to settle such problem.