The composition and total content of anthocyanin in Omi ja (Schizandrae chinensis Baillon) and the factors affecting the stability of anthocyanin were investigated in model system.
The total anthocyanin content was 84.74㎎% and major anthocyanin was poenidin-3-glucoside. At initial stare, hyperchromic effect was observed when sugary and organic acids were added to anthocyanin solution. Anthocyanin was gradually destroyed with storage, and its degradation was increased with pH, addition of sugars and ascorbic acid. But organic acids prevent the degradation of anthocyanin, During the storage, the hue of anthocyanin solution by added sugars and organic acids was changed from red to yellow, and the chroma decreased, butt the value was constant.
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