Abstract:As a kind of natural edible pigment，anthocyanin is not only rich in resource，safe and non-toxic，but also has high nutritional and pharmacological actions.It has been widely used in food，medicine，and cosmetics fields，and attracted a great deal of attention.However，due to its relative instability influenced by its own structure and external factors，the application of anthocyanin has been greatly limited.In order to improve anthocyanin stability，a large number of researchers have carried out extensive research.In this paper，the structural types of anthocyanins were briefly introduced，the factors affecting the stability of anthocyanins were emphatically described，and the technical means for improving the stability of anthocyanins in the preparation，storage and processing of anthocyanins were discussed from the physical and chemical perspectives.This work would provide a reference for further research and industrial utilization of anthocyanins.