SummaryThe extractability and stability of anthocyanins from the skins of Vitis vinifera were determined at different pH values. Anthocyanins were extracted using acetone, partitioned with chloroform and pre-purified by solid-phase extraction (SPE). They were analysed by RP-HPLC, and the kinetic parameters of decomposition were calculated. The total monomeric anthocyanin contentwas determined by spectrophotometry Anthocianins were well separated by RP-HPLC. The efficiency of extraction depended strongly on the pH of the extracting agent and on the character of the pigment to be extracted. The amount of anthocyanins decreased with increasing duration of storage, more so at elevated temperatures.food systems. Because of the degradation of anthocyanins and the formation of brown pigments, products containing anthocyanins are susceptible to colour deterioration during processing and storage [7].The objectives of this study were to compare the extractability of anthocyanins from the skins of Vitis vinifera var.Red globe at different pH values, to separate them by reversed-phase high-performance liquid chromatography (RP-HPLC), and to determine the stability of anthocyanins during storage at various temperatures.

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