Table 1.

Matrix effect of Monascus fermented food samples.

Sample	Dilution	Standard Curve	R2	IC50 (ng/mL)	Matrix Effect
Red yeast powder	50	y = 39.57x + 62.13	0.97	0.49	121.12%
	100	y = 38.63x + 69.93	0.98	0.31	74.70%
	200	y = 37.70x + 67.49	0.99	0.34	84.20%
	400	y = 40.68x + 66.03	0.98	0.40	98.95%
Red rice wine	50	y = 34.20x + 68.65	0.99	0.29	67.84%
	100	y = 42.77x + 70.21	0.99	0.35	77.90%
	200	y = 41.14x + 62.97	0.97	0.48	111.75%
	400	y = 39.89x + 63.52	0.96	0.46	105.81%
Red rice vinegar	50	y = 30.31x + 60.38	0.96	0.46	77.57%
	100	y = 40.23x + 62.69	0.98	0.48	82.54%
	200	y = 18.16x + 54.74	0.99	0.52	88.35%
	400	y = 34.05x + 57.32	0.99	0.61	103.96%
Rose fermented bean curd	50	y = 22.67x + 60.32	0.99	0.35	71.82%
	100	y = 17.81x + 57.51	0.95	0.38	77.57%
	200	y = 18.16x + 54.74	0.99	0.55	112.36%
	400	y = 24.68x + 58.61	0.99	0.45	91.81%