Purple rice is blood glutinous rice, and black rice is a variety of black rice\x0d\purple rice (oryza sativa L.). 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. When purple rice is cooked, it tastes very fragrant and is glutinous. It is used as a tonic among the people and is known as purple glutinous rice or medicinal 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. 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. \x0d\Black rice open classification: health, black rice, rice varieties\x0d\Black rice is a kind of rice that can be used both as medicine and food, with good rice quality. Black rice has a long history of cultivation and is an ancient and valuable rice variety in my country. According to legend, it was first discovered by Zhang Qian, the Marquis of Bowang, during the reign of Emperor Wu of the Han Dynasty more than 2,000 years ago. Traditional Chinese medicine believes that black rice has significant medicinal value. Ancient agricultural medical books record that black rice nourishes yin and nourishes the kidneys, fitness and warms the stomach, improves eyesight and activates blood circulation, clears the liver and moistens the intestines, smooths dampness and replenishes essence, nourishes the lungs and slows tendons, etc. It can be used as medicine and food. , it is especially effective for dizziness, anemia, white hair, soreness and weakness of waist and knees, night blindness and tinnitus. Long-term consumption can prolong life. Therefore, people commonly call it medicinal rice and longevity rice. Because it is most suitable for pregnant women and parturient women to nourish blood, it is also called moon rice, blood-tonifying rice, etc. Emperors of the past dynasties also regarded it as a palace health treasure, called tribute rice. It is produced in many places in my country, and representative ones include Shaanxi black rice, Guizhou black glutinous rice, and Hunan black rice. There are two types of grains: indica and japonica, and the grain quality is divided into two types: waxy and non-waxy. Brown rice is black or dark brown. The main nutrients (brown rice), based on dry matter, contain 8.5-12.5% ??crude protein, 2.7-3.8% crude fat, 75-84% carbohydrates, and 1.7-2% crude ash. The content of vitamins, trace elements and amino acids is higher than that of ordinary rice. It has high edible value. In addition to cooking porridge, it can also be used to make various nutritious foods and make wine. Modern medicine has confirmed that black rice has the effects of nourishing yin and nourishing the kidneys, strengthening the spleen and warming the liver, improving eyesight and activating blood circulation. The nutrients contained are mostly concentrated in the black cortex, so it is not suitable for fine processing. It is better to eat brown rice or standard third-grade rice. When cooking porridge, soak black rice in water for one day and night in summer and two days and nights in winter. The number of washes should be less. The water for soaking the rice should be boiled with the rice to preserve nutrients.