This study aimed to investigate the stability of litchi anthocyanins.'Nuomici'pericarp was collected and used as the experimental materials for lychee anthocyanins separation and purification,the main anthocyanins were identified by HPLC-MS combined technology,and the effects of temperatures,phenols,aldehydes,organic acids,metal ions and antioxidants on the stability of lychee anthocyanins were studied.The results showed that the main anthocyanin in'Nuomici'lychee pericarp was cyanidin-3-rutinoside,which was unstable at high temperatures,while beneficial for preservation at low temperatures.The gallic acid,vanillin,oxalic acid,3,5-dinitrosalicylic acid,and ferulic acid all presented synergistic effects as co-pigment on lychee anthocyanins,and the effects were stronger with increasing concentrations within a certain range.Furthermore,Al3+ions demonstrated significant color enhancement and stabilization properties for the anthocyanins.In contrast,the antioxidant 2,6-di-tert-butyl-4-methylphenol showed obvious color enhancement on lychee anthocyanins but negatively impacted the stability maintenance.The research results could provide theoretical basis for the post-harvest color control of lychee peri-carp.
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