Anthocyanin Contents, Effective Components and Botanical Characteristics of the CNU Colored Rice Lines
![]() |
Lee Hee-Bong
(Department of Agronomy, Chungnam National University)
Kim Yong-Il (Department of Agronomy, Chungnam National University) Park Bo-Young (Department of Agronomy, Chungnam National University) Jung Jae-Young (Department of Agronomy, Chungnam National University) Song Jae-Young (Department of Agronomy, Chungnam National University) Choi Hyun-Gu (Chungnam Agriculture and Extension Service) Kang Si-Yong (Korea Atomic Energy Research Institute) Kim Bo-Kyoung (National Honam Agricultural Research Institute, RDA) |
1 | Kim, K.H., S.Y Cho, H.P. Moon, and H.C. Choi. 1994. Breeding strategyfor improvement and diversification of grain quality in rice.Korean J. Breed. 26(supplement 2) : 3-18. |
2 | Mazza, G. and E. Miniati. 1993. Anthocyanins in fruits, vegetables andgrains. CRC Press. 1-23. |
3 | Moon H.P., YG. Choi, J.H. Lee, K.H. Jung, S.Y Cho, H.G. Hwang,K.H. Kang, M.K. Kim, K.H. Hwang, H.C. Choi, and YS. Kim.1998. A new early maturing, anthocyanin pigmented rice varietyHeugjinjubyeo, Korean J. Breed. 30(4) : 67-74. |
4 | Wang, H., G. Gao, and R.L. Prior. 1997. Oxygen radical absorbingcapacity of anthocyanin. J. Agric. Food chern. 45 : 304-309. |
5 | Reddy, V.S., S. Dash, and A.R. Reddy. 1995. Anthocyanin pathway inrice(Orym sativaL.). Theor. Appl, Genet. 91: 301-302. |
6 | Osawa, T. 1995. Antioxidative defence systems present in higherplants, and chemistry and function of antioxidative components.Food & Food Ingredients J. Japan 163 : 19-29. |
7 | Choi, H.G., J.Y Jung, H.B. Lee, J.T. Jung, and B.K. Kim. 2000. BotanicalCharacteristics for Color Rice Collected. Jour. Agri. Sci.Chungnam Nat'l Univ. 27(2) : 71-80. |
8 | Park, s.z, J.H. Lee, SJ. Han, H.Y. Kim, and S.N. Ryu. 1998. Quantitativeanalysis and varietal difference of cyanidin-3-g1ucoside inpigmented rice. Korean J. Crop Sci. 43(3) : 179-183. |
9 | Ryu, S.N., S.Z. Park, and c.r Ho. 1998. High performance liquidchromatographic determination of anthocyanin pigment in somevarieties of black rice. Journal of Food and Drug Analysis6(4): 729-736. |
10 | Nagai, I., G. Suzushino, and Y Tsuboki. 1960. Anthoxanthins andanthocyanins in Orysaceae. I. Japan J. Breed. 10(4) : 47-56. |
11 | Strack, D. and V. Wary. 1989. Method in plant biochemistry. Academicpress Ltd. Vo11 : 325-356. |
12 | Zhao, Z.S., L.Z. Lai, and J.G. Zheng. 1995. Special rices in China.Shanghai Science & Technol, Publ, Col, China pp. 534. |
![]() |