Abstract
The purple sweet potato anthocyanin was extracted by ethanol extraction, the stability of purple sweet potato anthocyanin was investigated in this paper, the purple sweet potato anthocyanin was water-soluble pigment, it had a strong resistance of heat and the best stability of anthocyanin was kept from light. Food preservatives had no significant effect on the stability of purple sweet potato anthocyanins; glucose and sucrose had a certain color-protecting effect on purple sweet potato anthocyanin; Vc had effects on purple sweet potato anthocyanin obviously; H2O2, Cu2+, Fe2+ had a greater impact on the stability of purple sweet potato anthocyanin. The solution of anthocyanin would become turbid with the effect of Cu2+and Fe2+.
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