中文摘要：

考察了温度、pH值、金属离子、Vc、光照等因素对原花青素稳定性的影响。结果表明，温度低于50℃时，原花青素很稳定，当温度高于50℃时，稳定性随温度的升高而降低；在相同温度条件下，pH值越低，原花青素的稳定性就越高，随着pH值的升高，稳定性逐渐降低；在相同pH值条件下，温度越高，原花青素的含量下降越快。在不同pH值条件下原花青素呈现不同的颜色；金属离子中以Fe^3＋和Ca^2＋的影响最为显著，Zn^2＋、Ni^＋、Na^＋离子影响较小；Vc可以提高原花青素的稳定性，且提高的效果同浓度有关；光照使原花青素发生光解变质并使其稳定性降低。

英文摘要：

The effect of temperature, pH, metal ions, Vc and light on the stability of proanthocyanidins from grape seeds were studied. The results showed that the proanthocyanidins had good stability at the temperature below 50 ℃. But their stability gradually decreased with the increase of the temperature a- bove 50 ℃. The lower the pH, the higher the stability of proanthocyanidins under the same temperature, and the stability gradually decreased along with the pH increased. In the same pH condition, the higher the temperature, the faster decline in the content of procyanidins. The proanthocyanidins appeared differ- ent color within different pH values. The metal ions Fe^3＋ and Ca^2＋ significantly influenced the stability of proanthocyanidins, but Zn^2＋ , Ni^2＋ and Na ＋ had a relatively little impact. Vc could improve the stability of proanthocyanidins and the effects were related to the concentration. The proanthocyanidins could be de- graded and the stability decreased under visible light.