红曲及相关食品的应用情况及其标准体系研究进展

Application status and standard system research progress of red yeast rice and related foods

中文关键词:  红曲  保健食品  食品  桔青霉素  洛伐他汀

英文关键词:red yeast rice  health food  food  standard system

中文摘要:

      红曲是一种由红曲霉发酵而成的天然产物, 兼具食品和中药双重特性, 广泛应用于保健食品、酿酒、腐乳制作、食品着色、调味剂添加等多个领域及中医药。然而, 红曲发酵过程中产生的次级代谢产物可能会对肾脏、肝脏等造成损害。因此, 即使是天然成分, 也需要严格的质量控制和科学的风险评估, 以确保其安全性。本文从红曲的实际应用出发, 梳理分析红曲在食品和保健食品中的应用情况。同时对我国当前红曲及相关食品标准进行了总结, 揭示了存在的问题, 如洛伐他汀含量限定不明确、缺乏对桔青霉素和黄曲霉毒素的限量要求, 以及发酵菌种选择、原料质量控制和发酵过程管理等方面的不足, 为红曲及相关食品标准体系的建设及安全提供参考和建议。

英文摘要:

      Red yeast rice is a natural product produced by Monascus, which possesses both food and traditional Chinese medicine properties. It is widely used in health foods, wine making, fermented tofu production, food coloring, flavoring agent addition and other fields as well as Chinese medicine. However, the secondary metabolites produced during the fermentation process of red yeast rice may cause damage to the kidneys, liver, and other organs. Therefore, even natural ingredients require strict quality control and scientific risk assessment to ensure their safety. Starting from the practical application of red yeast rice, this paper summarized and analyzed the application of red yeast rice in food and health food. At the same time, this paper conducted a summary of the current red yeast rice and related food standards in China, revealed existing problems such as unclear limits on lovastatin content, lack of limit requirements for penicillin and aflatoxin, and deficiencies in fermentation strain selection, raw material quality control, and fermentation process management. This paper provided reference and suggestions for the construction and safety of the red yeast rice and related food standard system.