关键词: 黑米, 紫米, 米麸, 功能成分, 花青素, 研究利用

Abstract: Black and purple rice is rich in functional ingredients，such as anthocyanins，flavonoids，polyphenols and so on. The paper reviewed the research progress of composition differences in functional ingredients and the factors，especially anthocyanin，functional studies，functional components strengthening studies based on the metabolic mechanism， breeding and food processing. According to the progress of comprehensive research and utilization of functional components in purple black rice at home and abroad，we put forward to countermeasures of breeding utilization，health food，pharmaceutical research，molecular mechanism， new functional food development and industrialization for purple black rice, which were expected to provide reference for related research.

Key words: black rice, purple rice, rice bran, functional components, anthocyanin, research and utilization