红曲米又名红槽、红曲,为曲霉科真菌紫色红曲霉(Monascus purpurcus)寄生在粳米上而成的红曲米。具有活血化瘀、健脾消食的作用。临床主要用于产后恶露不净,瘀滞腹痛,食积饱胀,赤白下痢,跌打损伤等症。其制备方法有自然发酵法、曲母法和纯化菌种法。本文就红曲米的炮制工艺评述如下。炮制工艺比较一、自然发酵法选择土壤为红色的地方,挖一深坑,在坑之上下周围铺以篾席,将粳米倒入其中,上压以重石,使其发酵而变为红色,经三、四年后,米粒外皮呈紫红色,内心亦为红色即成。这种制备方法是通过红曲霉孢子随风飘扬落到粳米上萌发成菌丝,自然接 Red yeast rice, also known as red trough and red yeast rice, is a red yeast rice made by Aspergillus monascus purpurus (Monascus purpurcus) that is parasitized on glutinous rice. With blood circulation, spleen digestion and role. Clinically, it is mainly used for postpartum lochia deficiency, abdominal stasis, abdominal pain, food product fullness, red and white diarrhea, bruises and other embolism. The preparation method includes a natural fermentation method, a trajectory method and a purified strain method. This article reviews the processing of red yeast rice as follows. Comparing the processing techniques 1. The natural fermentation method selects the place where the soil is red, digs a deep pit, paves the mat around the pit, pours the glutinous rice into it, and presses the heavy stone to make it fermented and turned into red. Three or four years later, the rice kernels are purple-red and the heart is red. The preparation method is that the Monascus spores fly into the glutinous rice to germinate into hyphae and then naturally