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目的：考察中药红曲中氨基酸和脂肪酸的含存情况。方法：采用氨基酸自动分析仪进行氨基酸的分析，采用气相色谱仪进行脂肪酸的分析。结果：国内8个产地及自制新红白H18中含有19种氨基酸，其中有10种药用氨基酸（48％～63％），7种人体必需氨基酸（29％～45％），游离氨基酸的含量（0．81％～1．14％）约为其发酵培养基粳米的15倍～21倍。国内8个产地红曲中多烯不饱和脂肪酸约为总脂肪酸的16％～27％，而新红白H18中多烯不饱和脂肪酸约为总脂肪酸的48％。结论：红曲中富含有多种游离氨基酸及多烯不饱和脂肪酸，新红曲H18与各地产红曲在脂肪酸化学成分的相对百分含量上有较大区别。提示，新红曲H18的产生菌株与各地红曲的原始菌株可能不是同一种或是其一变种。
OBJECTIVE: To investigate the content of amino acids and fatty acids in red yeast rice. METHODS: Amino acid analysis was performed using an automatic amino acid analyzer and fatty acid analysis was performed using a gas chromatograph. Results: There were 19 kinds of amino acids in 8 production areas and homemade new Hung Hom H18. There were 10 kinds of medicinal amino acids (48%～63%), 7 essential amino acids (29%～45%), free amino acid content. (0.81% to 1.14%) is about 15 to 21 times that of the fermentation medium. The polyunsaturated fatty acids in Hongqu from 8 production areas in China are about 16% to 27% of the total fatty acids, while the polyunsaturated fatty acids in Xinhongbai H18 are about 48% of the total fatty acids. CONCLUSION: Red yeast rice is rich in free amino acids and polyunsaturated fatty acids. The new red yeast rice H18 has a significant difference in the relative percentage of fatty acid chemical constituents from the red yeast rice. It is suggested that the strain producing the new red yeast rice H18 may not be the same species or one of its varieties as the original strain of red yeasts in different regions.