Properties of Pigments from Black Rice and Identification of the Adulterated Black Rice

doi:10.7506/spkx1002-6630-200912030

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (12): 150-153.doi: 10.7506/spkx1002-6630-200912030

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Properties of Pigments from Black Rice and Identification of the Adulterated Black Rice

ZHONG Geng1,2，DENG Li-qing1，ZHANG Yun-fang1，ZHENG Hong-yan1

(1. College of Food Science, Southwest University, Chongqing 400716, China；
2. Engineering Technique Research Center of Chongqing for Special Food Study, Chongqing 400716, China)

Received:2008-09-16 Revised:2008-12-11 Online:2009-06-15 Published:2010-12-29
Contact: Zhong Geng E-mail:zhongdg@126.com

Abstract

Abstract:

The structure and physicochemical properties of black rice pigments were described to in this study as well as the preparation of adulterated black rice. Black rice adulteration may be verified through color reaction, UV-visible spectrum and IR spectrum. The results showed that the adulterated black rice could be identified by qualitative analysis of black rice pigment. Difference in the characteristics of spectrum could also be used to identify whether the black rice were adulterated or not under some condition.

Key words: black rice pigment, property, adulterated black rice, identification

CLC Number:

TS207.7

ZHONG Geng1,2，DENG Li-qing1，ZHANG Yun-fang1，ZHENG Hong-yan1. Properties of Pigments from Black Rice and Identification of the Adulterated Black Rice[J]. FOOD SCIENCE, 2009, 30(12): 150-153.

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Properties of Pigments from Black Rice and Identification of the Adulterated Black Rice

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