The purpose of this research was conducted to determine anthocyanin constituent from the grains of Purple black rice No. 6. Moreover, the in vitro antioxidant activity of black rice pigment (BRP) was evaluated. The crude extract of black rice was isolated and purified by silica gel thin layer chromatography. Anthocyanins were elucidated using ultraviolet visible spectroscopy, infrared spectroscopy, nuclear magnetic resonance spectroscopy, and high‐performance liquid chromatography. Meanwhile, salicylic acid Fenton system, superoxide radical system, H₂O₂ scavenging system, DPPH‐free radical scavenging system, and Prussian blue method were used to determine the free radical scavenging ability and total reducing ability of BRP. Overall results suggest that the main component of BRP is cyanidin‐3‐glucoside, which is a kind of anthocyanins. It also had significant scavenging capacity to OH, O₂^‐, H₂O₂, DPPH, and its scavenging rate and reducing ability increased with the increase in pigment concentration.

中文翻译：

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黑米色素化学成分分析及抗氧化活性

本研究的目的是确定紫黑米6号籽粒中的花青素成分。此外，还评估了黑米色素（BRP）的体外抗氧化活性。黑米粗提物经硅胶薄层色谱法分离纯化。使用紫外可见光谱、红外光谱、核磁共振光谱和高效液相色谱来阐明花青素。同时，水杨酸芬顿体系、超氧自由基体系、H ₂ O ₂清除体系、DPPH-自由基清除体系和普鲁士蓝法测定BRP的自由基清除能力和总还原能力。总体结果表明，BRP的主要成分是花青素-3-葡萄糖苷，它是一种花青素。对OH、O ₂ ^-、H ₂ O ₂、DPPH也有显着的清除能力，其清除率和还原能力随着颜料浓度的增加而增加。