Nutr Res Pract.  2008 Mar;2(1):46-49.

Identification and quantification of anthocyanin pigments in colored rice

• Kim MK
• Kim HA
• Koh K
• Kim HS
• Lee YS
• Kim YH

Abstract

Anthocyanin pigments from varieties of black, red and wild rice were identified and quantified to evaluate their potential as nutritional function, natural colorants or functional food ingredients. Anthocyanin extraction was conducted with acidified methanol with 0.1M HCl (85:15, v/v) and identification of anthocyanin, aglycone and sugar moieties was conducted by comparison with purified standards by HPLC, Ultraviolet-Visible absorption spectrophotometer and paper chromatography. Black and wild rice showed three different types of pigments by HPLC whereas red rice variety did not show any anthocyanins. Out of three pigments detected, one (peak 2) was characterized as cyanidin-3-glucoside (C3G) by comparison of spectroscopic and chromatographic properties with an authentic standard, and another (peak 3) was tentatively identified as cyanidin-fructoside on the basis of spectroscopic properties with lambdamax of aglycone in 1% HCl methanol at 537 nm, electrospray ionization mass spectra with major ions at 449 and 287 m/z and chromatographic properties. But another pigment (peak 1) has not been characterized. The most abundant anthocyanin in black and wild rice was C3G.

Keyword

Anthocyanin; black rice; wild rice; natural colorant; LC-MS

MeSH Terms

Absorption
Anthocyanins
Chromatography, High Pressure Liquid
Chromatography, Paper
Functional Food
Glucosides
Ions
Methanol
Anthocyanins
Glucosides
Ions
Methanol