Abstract:Using Vitis amurensis pomace as raw material，single-factor and orthogonal experiments were conducted to optimize the ultrasonic-assisted enzymatic extraction process of anthocyanins with anthocyanins yield as the evaluation index. Meanwhile，the degradation kinetics of anthocyanins was analyzed，and the impacts of different temperatures and light conditions on anthocyanin retention rate were investigated. The results indicated that the optimal parameters for ultrasonic-assisted enzymatic extraction were determined as follows：pectinase dosage of 4.5 g，liquid-solid ratio of 20∶1 （mL/g），enzymatic hydrolysis temperature of 40 ℃ and ultrasonic power of 200 W. Under these conditions，the anthocyanin yield reached （2.071 5±0.325 0） mg/g. Anthocyanin degradation conformed to the second-order kinetic model under indoor dark environment，while fitting the first-order kinetic model under indoor natural light. For thermal degradation，anthocyanins followed the second-order kinetic model at 40，50 ℃ and 70 ℃，the first-order kinetic model at 60 ℃，and the zero-order kinetic model at 80 ℃. The under indoor dark conditions was higher than that under indoor natural light stability of anthocyanin. Within the temperature range of 40-80 ℃，elevated temperature accelerated the degradation rate constant and shortened the half-life of anthocyanins，with the activation energy calculated to be 118.104 9 kJ/mol.