Abstract:The effects of light，temperature，oxidants，and reductants on the stability of anthocyanins in dried mulberry and mulberry wine were analyzed.Additionally，the antioxidant potency of dried mulberry and mulberry wine were assessed by radical scavenging experiment and a correlation analysis was analyzed to discuss the indices characterizing the stability of mulberry anthocyanins in different products.The results showed that the tolerance of anthocyanins to light，temperature，oxidants，and reductants was significantly stronger in mulberry wine than in dried mulberry.The half inhibitory concentration to scavenge DPPH and ABTS+free radicals in mulberry wine extract was 3.05 mg/mL，while it was 3.93 mg/mL and 3.55 mg/mL，respectively，in the corresponding dry mulberry extract.Correlation analysis results showed that the stability of anthocyanins in the presence of different light，temperature，and H2O2conditions，and their ability to scavenge DPPH and ABTS+free radicals significantly positively correlated with the proportion of polymeric anthocyanins（p<0.05）.The stability index of anthocyanins may indicate the proportion of polymeric anthocyanins.Furthermore，anthocyanins in mulberry wine were more stable and tolerant to complex external environmental changes than those in dry mulberry.