Isolation and Identification of Red Rice Pigments

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Abstract
Anthocyanin pigments in red rice (Oryza sativa var. Indica, Tapol) were studied in order to utilize them in the manufacture of red sake. They were fully extracted with 95% ethanol containing 0.1% hydrochloric acid. Four anthocyanins were detected as main pigments in crude extracts of red rice. The anthocyanin which comprises abut 70% of red rice pigments was identified as cyanidin-3-glucoside (chrysanthemin), and that which comprises 12% of them was identified as peonidin-3-glucoside (oxycoccicyanin). The color stabilities of crude extracts and purified anthocyanins against high temperature and solar irradiation were high, and they were on the same level as violet pigment of corn. Utilization of red rice pigments in sake making did not affect the flavor and taste of produced sake.

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