The retention time of standard cyanidin-3-glucoside was about
20.75 min (Fig. 2A), and retention time of standard peonidin-3-glucoside
was 33.67 min (Fig. 2B). Based on the analysis of HPLC, the
individual anthocyanin contents (cyanidin-3-glucoside and peonidin-
3-glucoside) of black rice before and after home cooking were
exhibited in Table 4. The extracts from waxy and non-waxy black
rice performed significant (p < 0.05) difference in their individual
anthocyanin contents. Both of two thermal processing treatments
significantly (p < 0.05) reduced the contents of each individual
anthocyanin in waxy and non-waxy black rice. In addition, under
the same processing time (25 min), non-waxy black rice porridge
retained significantly (p < 0.05) higher the contents of cyanidin-
3-glucoside (Cy3glc) and peonidin-3-glucoside (Pn3glc), whereas
there was no significant differences between porridge and cooked
rice made from waxy black rice.