Top grade of Monascus purpureus went extract
Red Rice Yeast 0.5% monacolin by HPLC Coloring matter
Monascus purpureus went. extract Red Rice Yeast 0.5% monacolin by HPLC Coloring matter ISO certified
ANALYSIS | SPECIFICATION |
Monacolin K | ≥2% |
Characters/appearance | Red to Dark-red powder |
Water | ≤10% |
Odor and taste | Characteristic |
Mesh size/sieve analysis | 100% pass 100 mesh |
As | ≤4ppm |
Pb | ≤10ppm |
Microbiological quality E.Coli. Mould Yeast Pathogenic bacteria Citrinin | ≤30MPN/100g ≤25cfu/g ≤25cfu/g Negative Negative |
Top grade of Monascus purpureus went extract
