Abstract: The changing patterns of anthocyanin content in bayberry integrated alcoholic beverage under different temperature and lighting time were investigated in this study. Meanwhile, the effects of organic acids, amino acids, metal salts and natural pigments on the stability of anthocyanins were compared in order to improve the color stability of bayberry integrated alcoholic beverage during the storage. The results showed that anthocyanin was susceptible to degradation at high temperature, and anthocyanin degradation ratio at high temperature satisfied first-order reaction kinetics model. Anthocyanin was existed as a more stable form in an acidic system and the color-protection effectiveness of hydroxybenzoic acid was much better than acetic acid and malic acid. The color preservation ratio reached 83.22% in the case of adding hydroxybenzoic acid and it was increased by 16.52% compared with the control. Sodium salicylate and ethylenediaminetetraacetic acid disodium at higher dose could improve the color preservation ratio by 10.00%-12.82%. There was no significant influence on the color preservation ratio under the condition of adding glycine L-tyrosine and L-cysteine. An obvious improvement in color stability of alcoholic beverage was observed when adding mulberry red pigment as copigment, and the color preservation ratio was increased to 91.5% after 3 months storage, increased by 27.0% compared with the control. Therefore, bayberry integrated alcoholic beverage should be stored in dark environment at low temperature with addition of 60 mg·L^-1 mulberry red pigment to maintain the bright bayberry color during storage.

Key words: bayberry integrated alcoholic beverage, anthocyanin, stability, copigmentation