Abstract:To research the variation of both total sugar，polysaccharide ，reducing sugar and total starch in solid ferment monascus during fermentation ，and providing reference for its processing mechanism and pharmacodynamic material foundation.Solid ferment monascus product were provide by Sichuan De En De Pharmaceutical Limited Company.The starch was decomposed by enzymatic hydrolysis.Total sugar of solid fermentation of monascus was extractied by hydrochloric acid hydrolysis method，reducing sugar and polysaccharide were extractied by high temperature water.With glucose as reference，the content of total sugar ，reducing sugar and starch were determined by 3，5-dinitrosalicylic acid（DNS）method，and the content of polysaccharide was determined by anthrone-sulfuric acid method．At the same time，the methodology was investigated.Results showed that：starch content of monascus from the initial 60.78%down to the late 19.78% ，the total sugar content of monascus decreased from 76.77%to 45%of the initial，the content of reducing sugar tended to be stable after 9 d to 1.2%，monascus polysaccharides on 30 d reached the maximum value of 6.14%，then the starch content followed by a downward trend.With the change of the duration of the fermentation of monascus，carbohydrate changes disciplinary，It can provide some references for its processing mechanism and pharmacodynamic material foundation.