Abstract
The chemical properties of the pigments occuring in the surface layers of the brown rice and the red rice were studied. From the results of the qualitative analyses on warm water extract of the pigmental parts, pericarps and seed coats (including aleuron layers), the authors have arrived at the conclusion that the pigments are series of catechin, catechol tannin and phlobaphene.Then, catechin+catechol tannin contents of those parts were estimated. A greater amount of the catechin+catechol tannin was estimated from the red rice and the smaller from the brown rice. Consequently, the brown rice gene, Rc, is regarded to have an effect of accumulating the pigments in the pigment layers, and Rd, which is a gene of the red rice when Rc is present, is regarded as causing a greater accumulation of the pigments than in case of the brown rice.
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