Study on the stability of premier blueberry anthocyanins

The stability of anthocyanins of premier rabbiteye blueberry was investigated.The stability of anthocyanins extracted from blueberry fruit was significantly influenced by pH, sunlight and natural light; however it was not influenced by Na+ .The stability of anthocyanins extracted from blueberry fruit was improved by Sodium benzolate, more than 1.2mmol/L Zn2+ , more than 12mmol/L Cu2+ , more than 12mmol/L Ca2+ , more than 10% sucrose and more than 10% glucose; while it was decreased by Fe3+ , Fe2+ , oxidant, reductant, vitamin C, low concentration of sucrose and fructose.The adverse effects made by light, pH, Fe3+ , Fe2+ , vitamin C, low concentration of sucrose and fructose on the stability of anthocyanins should be avoided during process and storage of Premier Rabbiteye blueberry fruit.