Determination of Anthocyanin Component and Content in Black Rice Extract by HPLC

Abstract

Abstract: Objective: To determine the component and content of anthocyanins in black rice extract. Methods: The HPLC method was used to determine the component and content of anthocyanins in black rice extract. The analysis was carried on Hypersil BDS C18 column. The mobile phase was acetonitrile-4% H 3PO4(15:85), flow-rate 0.8ml/min and wave-length 530nm . Results and conclusion: There are two major anthocyanins in black rice extract: cyanindin-3-glucoside and peonidin-3-glucoside, the content of which are 25.7% and 1.7% of the whole extract respectively.

Key words: , black rice； anthocyanin； HPLC；

XIA Xiao-Dong, LING Wen-Hua, ZHENG Lin, ZHANG Ming-Wei. Determination of Anthocyanin Component and Content in Black Rice Extract by HPLC[J]. FOOD SCIENCE, 2006, 27(2): 206-208.

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Determination of Anthocyanin Component and Content in Black Rice Extract by HPLC

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