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High Quality Nutritional Supplement CoQ10 Red Yeast Rice
1.US Made
2.Fast Delivery
3.Maximum Guaranteed Potency
4.Low Pr
Red Rice with 0.4%~3.0% Monacolin K
1.Acid form Monacolin-K (MVA) NLT 60%
2.Citrinin is negative
ITEM | STANDARD | RESULT |
Description | Light red fine powder | Complies |
Moisture(%) | 8MAX | 4.5 |
AS (ppm ) | 1MAX | 0.22 |
Pb (ppm) | 1MAX | 0.49 |
Hg(ppm) | 0.02MAX | 0.01 |
Total Fungus Count (cfu/g) | 1000MAX | Complies |
Ecoliform (MPN/100g) | 30MAX | Negative |
Citrinin | Negative | Complies |
Salmonella(25g) | Negative | Negative |
Aflatoxin B1 (ppb) | 5 | Negative |
Total Monacolin-K (%) | 1.50 | 1.6532 |
Acid form Monacolin-K |
| 0.8925 |
Lactone form Monacolin-K |
| 0.7607 |
1.Application scope
This criterion and specification apply in Red Yeast Rice
2.Definition of functional health food type
Red yeast rice is made by fermenting red yeast (Monascus purpureus) on rice and the edible functional heath food which is made by producing and processing, it is suitable to below 3 and 4.
3.The production standard
(1) The rice(above 90%) with red yeast , Monascus purpureus(below 10%) , it uses and must be pure solid fermenting(100% solid state fermentation) , the liquid fermentation is not acceptable.
(2) It can not use only monacolin-k by separation and refines.
(3) The materials collect and after removing the impurity, must controlled by appropriated sterilization.
(4) The inoculated red yeast(Monascus purpureus) is well alive and controlled the growth of the other microbe, which is thoroughly controlled. Especially, it is controlled the mold toxin is not produces by the other mold germ.
4.Specification
Appearance: light reddish or reddish brown color.
Total content of Monacolin-K(%):More than 0.05
Active type Monacolin-K(beta –hydroxy acid form):Must be confirmed.
Moisture(%):Must be below 10.0
citrinin ( ug/kg ): Must be below 50(it is very important factor)
A colon bacillus: Must be a negative
