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

摘要： 紫黑米富含花青素、黄酮、多酚等功能成分，着重介绍了花青素等功能成分的含量差异及其影响因素、功能研究、基于代谢机理与育种及食品加工工艺的功能成分强化研究、功能成分的利用及提取工艺等领域的研究进展。针对国内外紫黑米功能成分综合研究利用进展，提出紫黑米的育种利用、食品保健、医药研发和分子机理研究及其新型功能食品研制与产业化对策，以期为紫黑米相关研究提供参考。

关键词: 黑米, 紫米, 米麸, 功能成分, 花青素, 研究利用