Red rice products and applications thereof for preparing hypotensor

Abstract

The invention relates to a red yeast product as well as an application thereof in preparing hypotensive drugs; and the red yeast product is prepared by the following processes: adopting early rice and monascus strains to make red yeast by fermentation, evenly mixing red yeast wine lees added with red yeast and rice pericarps by adding water, drying the mixture after the fermentation for 40 to 200hours, crushing the mixture and then disinfecting and sterilizing the mixture to make the red yeast product, wherein, the red yeast wine lees, the rice pericarps and the red yeast have the weight ratio of 1.0-2.0:0.5-1.5:0.08-0.15; and the weight ratio of the three materials and water is 100:75-150. The invention utilizes the red yeast wine lees with rather low Gamma-aminobutyric acid content to make the red yeast product with rather high Gamma-aminobutyric acid content, and increases the added value of red yeast wine lees; and the red yeast product has an unexpected effect to the treatment and prevention of hypertension, and also has the auxiliary blood pressure lowering function.

Description

A kind of red yeast rice product and its application in the preparation of antihypertensive medicine technical field The invention relates to a red yeast rice fermentation product and its application, in particular to a red yeast rice product and its application in the preparation of antihypertensive drugs. Background technique Red yeast rice products have a history of thousands of years in my life. Mr. Zhu Danxi, one of the "Four Great Physicians of the Jin and Yuan Dynasties", recorded red yeast rice in the "Supplement to Materia Medica Yanyi": sweet, warm, and non-toxic. Indications: digestion and blood circulation, invigorating the spleen and warming the stomach, good for treating red and white dysentery, Xiashuigu, and Chen Jiu. In 1979, Professor Yuan Tengzhang of Japan Agricultural University, based on Mr. Zhu Danxi’s TCM theory records, revealed that red yeast rice has the effect of promoting blood circulation, and found that the products fermented with red yeast ...

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Problems solved by technology

γ-aminobutyric acid is a natural non-protein produced by decarboxylation of glutamic acid. It is an inhibitory neurotransmitter that exists in the brain and spinal cord of mammals and has a regulatory effect on sympathetic nerves. Therefore, as a metabolite of monascus enzyme, it has The effect of lowering blood pressure; since ancient times, because it contains γ-aminobutyric acid (GABA), Monascus is often made into various foods by people to play the role of lowering blood pressure and health care. In 1987, Kohama et al. isolated from red yeast rice GABA and acetylcholine have the effect of lowering blood pressure. In the prior art, Monascus is mainly used to produce red koji wine or red koji vinegar. A large amount of distiller’s grains produced in the process of producing red koji wine or red koji vinegar can only be used as feed, with added value extremely low

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