Chemical Constituents of Monascus anka;

Objective:To establish an efficient method for simultaneously detecting both of monascine and ankaflavine in monascus pigments by high performance liquid chromatography(HPLC).

Analysis of Citrinin in Hongqu Product by ELISA;

Analysis of Citrinin in Hongqu (Monascus spp.) Product by TLC;

Development of health wine fermented by red koji;

Research Advances in Red Koji and its Bioactive Substances;

Immunological detection of citrinin in red koji Ⅰ Preparation of antigen and antibody;

Discussion of Pretreatment in Analysis of Citrinin from Monascus;

Quality of monascus wine in She village of Zhejiang;

Elementary Investigation on Fermentation Conditions of Monascus Fat-lowering Vinegar and Analysis of its Active Components;