Recently there have been pointed out many problems on the food additives, especially on the food colorants. This study aims to develop new and safe colorants of plant origin. Our attention has been focused on the investigation of the pigments of the pericarps of Bolivian purple corn (Zea mays L., Maize Morado) kernels, which contain more than ten anthocyanins in our preliminary observation on paper chromatography. Several works on chemical analysis of the dark colored seed of corn have been reported so far, for example Straus1) identified two anthocyanins from `Black Mexican Sweet Corn,' Coe2) and Harborne et al.9> discussed on the relationship between anthocyanins and color geno types. Baraud et al.4) reported on the
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Nakatani et al. (1979) studied this question.