Abstract:The antioxidant stability of Rhodomyrtus tomentosa berry polysaccharides was evaluated by simulating different food processing conditions such as varied light，temperature，pH，metal ion，common food ingredients and sterilization methods，using the hydroxyl radical（·OH）clearance rate as the evaluation index.The results showed that the antioxidant capacity of Rhodomyrtus tomentosa berry polysaccharides remained stable under different lighting and common food ingredients，but was degraded by various temperatures，pH and sterilization methods.Additionally，good antioxidant stability of Rhodomyrtus tomentosa berry polysaccharides was observed in the presense of Na+，K+but not Ca2+and Fe3+.