Different Solid-state Fermentation technology of Functional Red yeast rice has an effect on the morphological change of MonacolinK

Different technical conditions in the process of solid-state fermentation of red yeast rice has a certain impact on the production of acid-form and lactone form Monacolin K.When cultured in the loose rice medium,the acid form Monacolin K accounts for 50%-60%;while the acid form Monacolin K accounts for 80%-90%cultured in the consolidated rice medium.And we also found that the proportion of the acid form and lactone form Monacolin K will decrease with the increase of fermentation time.

pH精制区带逆流色谱分离制备红曲中的酸式莫那可林K

建立了pH精制区带逆流色谱分离制备红曲中功能成分酸式莫那可林K的新方法。首先用体积分数95%乙醇提取红曲中的莫纳可林K,然后经过碱化处理使内酯式莫那可林K转化为酸式,最后采用溶剂系统V（石油醚）：V（乙酸乙酯）：V（甲醇）：V（水）=5：5：4：6,上相添加HCl（10mmol/L）作为固定相,下相添加氨水（10mmol/L）为流动相进行pH精制区带逆流色谱分离。分离所得的酸式莫那可林K经HPLC检测纯度,并用UV,ESI-MS和~1H-NMR鉴定其化学结构。从2.0g粗提物一次分离得到纯度为93.4%的酸式莫那可林K147mg。