Abstract:Vacuum concentration is a key process in the anthocyanin preparation process and is also the main stage where thermal damage to anthocyanins is most likely to occur.An improper vacuum concentration process can cause thermal damage to anthocyanins,leading to a reduction in their quality.Therefore,this study focuses on anthocyanins from Aronia melanocarpa and analyzes the effects of key process parameters,including concentration temperature and vacuum degree,on anthocyanin content,antioxidant activity,color,and structural characteristics.The results showed that low vacuum concentration and concentration temperature could better maintain anthocyanin content,although the concentration efficiency was too low.The degradation reactions of anthocyanins under vacuum followed zero-order and first-order degradation models.The optimal vacuum concentration conditions for A.melanocarpa anthocyanins were a concentration temperature of 60 ℃and a vacuum degree of 0.075 MPa.Under these conditions,after 70 min of concentration,the anthocyanin content decreased by 26.21%,and the scavenging rates of DPPH and hydroxyl radicals decreased by 15.45%and 13.81%,respectively,with no significant effect on the main chemical structure of the anthocyanins.