| Anthocyanidin is a kind of natural esculent pigment. This study focuses on extraction of mulberry anthocyanin and its stability towards sunlight,temperature, and metallic ion. Anthocyanin was extracted from mulberry with the solvent 0.5%HCI / 95% ethanol(1:1 ratio). Single technical parameter of extracting was determined through single-factor experiment. The stability of anthocyanin was also studied and the results have been applied to production. The technology of producing mulberry juice beverage was improved, which can make the color of mulberry juice more stable and beauteous. The main experimental results are as follows:1. The confirmation of proper conditions of extraction The important influencing factors of extraction are: temperature, concentration of solvent, pH value and the time of extraction. The results showed that the proper conditions of extraction were extraction agent of 0.5%HCI—95%ethanol (1:1), pH value of 2, ratio of sample to extraction agent of 1:5, temperature of 75℃, time of 2h and extraction times of 3.2. The stability of mulberry anthocyanin The anthocyanin is stable and colorful under the conditions of low temperature, weak light and pH value less than 4. It will be decomposed under high temperature and be stable with most of metallic ions. Carbohydrate has some protection effects on the pigment; vitamin C and SO2 can affect the pigment while sodium benzoate and potassium sorbate can't.3. The research of color's stability in mulberry juice beverage during production The study showed that the beverage produced by leaching was clarity, bright color, very stable during the storage. It was proved that adding certain amount of acid can not only protect the color but also improve the leaching efficiency. The blanching can inhibit the activity of enzyme, so it also had the effect of protecting color.
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