| With the trend of returning to nature and paying attention to food safety, more and more people prefer to natural edible pigment. Blackberry is such a perfect resources. In this paper, the technology of extraction with ultrasonic and purification with resins were studied. The physical and chemical specialty and the character of spectrum were also analyzed, and the ability of scavenging the free radicals and the effects of external factors on the stability of color and antioxidation were also researched, the purpose of this study is to afford the theoretically gists for industrial production and the betterment of this pigment.The results showed as follows:(1) First, the experiment were carried out for researching the technologies of ultrasonic extraction and purification with resins. Response surface methodology experiment was designed to analysis technology of extraction. The result indicated that the effect of temperature was significant. And the optimum parameters of extraction technology were: the temperature is 71℃, the solvent volume is 1:9, the time is 31min, the power of ultrasonic was 527w.And the equition of the regression of is:Y=13.34667+1.11125*X1-0.520167*X2+0.071667*X3+0.093417*X4-2.8715*X12+0.4165*X1*X2+0.673*X1*X3-0.21025*X1*X4-1.618125*X22+0.019*X2*X3+0.3625*X2*X4-1.304125*X32-0.231*X3*X4-1.319*X42。For purification method, the contrast tests of 15 resins were performed, and the results showed that the type of HPD-100A was the best resin. The optimum purification technological parameters were: the pH value was about 2.0～3.0,the concentration was 0.67mg/mL,the rate of absorption was 1.0mL/min,the appropriate stripping solvent was 60% ethanol, and the rate of wiping out the pigment was 0.7mL/min.(2) The spectrum of Blackberry with different pH value were: the UV spectrum of pH1.0～5.0 were similar, when the pH value was about 6.0～14.0, the diagnostic peak had disappeared.(3) The order of scavenging effect of free radicals was: DPPH·>·O2->·OH, and displaying the dose-effect relationship. And the antioxidant ability of Blackberry pigment was better than tea Hydroxybenzene.The results of scavenging DPPH radicals of Blackberry pigment with other antioxidant were:Blackberry pigment + Vc>Blackberry pigment + Tea hydroxybenzene>Blackberry pigment>Tea hydroxybenzene>Vc.The results of scavenging DPPH radicals of blackberry pigment with other two antioxidants were:Blackberry pigment + Tea hydroxybenzene+ Tartaric acid>Blackberry pigment + Tea hydroxybenzene + Citric acid>Blackberry pigment +Vc + Citric acid>Blackberry pigment +Vc.+ Tartaric.(4) Finally, the research has been made on the stability of Blackberry pigment. Conclusion was drawn that light and heat could lead to the attenuation of its stability of color and antioxidant, the higher the temperature, the strong the illumination, the more they were decreased. Secondly, pH value was the critical factor to the Blackberry pigment. Thirdly, the addition of H2O2,Na2SO3,Vc,Fe2+and Fe3+had badly destroyed the stability of Blackberry pigment. While the glucose,saccharose,xylose,preservative sodium benzoate and metal ions of K+,Ca(2+0,Al3+,Na+,Mg2+,Mn2+,Pn2+,Cu2+,Zn2+had no significant effects on the stability of color and antioxidant of blackberry pigment. And the addition of acid such as the citric acid,malic acid and tartaric acid could add the color and the ability of antioxidant of the Blackberry pigment.
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