Abstract:The anthocyanins prepared from red cabbage were heated at 90，100，120℃and 140℃ for 30 s and 2 min，then stored at 4，25，45℃ and 65℃ for 21 days，respectively.The content and antioxidant capacity of anthocyanins were measured every 3 days during storage.The influence law of heat treatments and storage temperatures on stability and antioxidant capacity of anthocyanins were discussed.Results showed that the content of anthocyanins decreased after heat treatment.The anthocyanins stored at 4℃showed the best stability.The storage time should be shorter than 12 days at 45℃or higher.The anthocyanin solutions at different storage temperatures had reduce power and ability of scavenging hydroxyl radicals and superoxide anion radicals.Therefore，food contained red cabbage anthocyanins is suitable for low temperature heat treatment and storage.Long time storage at high temperature should be reduced to avoid excessive loss of anthocyanin and color changes.The food remains certain antioxidant function after heat treatment and storage.