Multi-components comprehensive evaluation on chemical stability of fermented red yeast rice
文献类型：期刊论文
| 作者 | Li, YG; Liu, H ; Wang, ZT; Hu, ZB
|
| 刊名 | CHEMICAL JOURNAL OF CHINESE UNIVERSITIES-CHINESE
 |
| 出版日期 | 2006-01-10 |
| 卷号 | 27期号:1页码:35-38 |
| 关键词 | red yeast rice chemical stability monacolins complex criteria variability |
| ISSN号 | 0251-0790 |
| 文献子类 | Article |
| 英文摘要 | A novel multi-components comprehensive evaluation approach in the present research is superior to the conventional single marker-orientation method in being more reasonable and suitable for the demonstration of the chemical stability of Chinese Medicines(CMs). An application of this proposed method on the chemical stability study of fermented red yeast rice, one of traditional Chinese healthcare food and medicines, was addressed. The accelerated testing (40 degrees C, 75% RH) for 3 months and the stress testing under five storage conditions involving high temperature(80 degrees C, 60 degrees C), high humidity(25 degrees C and 92.5% RH) and high humidity with high temperature(60 degrees C and 75% RH) and light effects were carried out. A complex criteria, given name "variability percentage [V(%)]" was initiated to display the combination of multi-components stability in CM. The results show that variability percentage [V(%)] generated from the sum of monacolin lacton and acid forms was preferred to assess the stability of red yeast rice. This proposed way could be used as technique platform and applied to stability evaluation of other CMs, which could provide detail information on the inter- and intra- varieties of multi-components in CM. |
| WOS关键词 | CHOLESTEROL |
| WOS研究方向 | Chemistry |
| 语种 | 中文 |
| WOS记录号 | WOS:000234815500010 |
| 出版者 | HIGHER EDUCATION PRESS |
| 源URL | [http://119.78.100.183/handle/2S10ELR8/273689]  |
| 专题 | 新药研究国家重点实验室 中科院受体结构与功能重点实验室 |
| 通讯作者 | Wang, ZT |
| 作者单位 | 1.Shanghai Univ Tradit Chinese Med, Key Lab Standardizat Chinese Med, Minist Educ,Inst Chinese Mat Med, Shanghai R&D Ctr Standardizat Chinese Med, Shanghai 201203, Peoples R China 2.Chinese Acad Sci, Shanghai Inst Mat Med, Ctr Drug Discovery & Design, State Key Lab Drug Res, Shanghai 201203, Peoples R China |
| 推荐引用方式 GB/T 7714 | Li, YG,Liu, H,Wang, ZT,et al. Multi-components comprehensive evaluation on chemical stability of fermented red yeast rice[J]. CHEMICAL JOURNAL OF CHINESE UNIVERSITIES-CHINESE,2006,27(1):35-38. |
| APA | Li, YG,Liu, H,Wang, ZT,&Hu, ZB.(2006).Multi-components comprehensive evaluation on chemical stability of fermented red yeast rice.CHEMICAL JOURNAL OF CHINESE UNIVERSITIES-CHINESE,27(1),35-38. |
| MLA | Li, YG,et al."Multi-components comprehensive evaluation on chemical stability of fermented red yeast rice".CHEMICAL JOURNAL OF CHINESE UNIVERSITIES-CHINESE 27.1(2006):35-38. |
入库方式： OAI收割
来源：上海药物研究所
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