Purple rice is a variety of rice. Only a small amount of it is cultivated in Sichuan, Guizhou and Yunnan, and it is a rare rice variety. The difference between it and ordinary rice is that its seed coat has a thin layer of purple substance. Purple rice is very fragrant and glutinous when cooked. It is used as a tonic among the people and is known as purple glutinous rice or "medicine rice". The chemical composition has not been reported. We conducted a preliminary study on the oil composition of Yunnan Xiangzimi and Dianrui No. 501 varieties. The oil content of purple rice is 2.2%. At room temperature, the oil appears green. A GC-MS analysis was conducted on the petroleum ether oil and fat fraction. It was found that there were 31 components, and 10 main components accounting for 98.14% were identified. Sitosterol is obtained from unsaponifiable matter. The ethyl acetate part was separated into three crystals by silica gel column chromatography. Through melting point, mixed melting point, thin layer chromatography, infrared spectrum and mass spectrometry analysis, and compared with the standard, two of the components were identified as carotenoside and palmitic acid. The other one was not identified due to too few samples. The fatty acid content (%) in the oil is as follows: caprylic acid 0.03; azelaic acid 0.05; lauric acid 0.07; myristic acid 0.32; palmitic acid 36.44; stearic acid 0.71; arachidic acid 0.12; oleic acid 19.08; linoleic acid 41.24; Linolenic acid 0.08; other acids trace amounts.