Effect of sucrose on stability of purple sweet potato anthocyanins in model soft drink system

The storage (4℃ and 25℃) and thermal (70⁹0℃) stabilities of purple sweet potato anthocyanins containing varying concentrations of sucrose were investigated in a model soft drink system through in order to evaluate the degradation of anthocyanins. Results showed that Zero-order kinetics and first-order kinetics were fitted for storage degradation at 4℃ and 25℃, respectively. However, its thermal degradation fit first order kinetics. Thermal degradation of anthocyanins was increased by the presence of sucrose. Thereby, it was reasonably concluded that the quality of products with purple sweet potato anthocyanins can be ensured, when high concentration of sucrose and long-term high temperature are avoided.