The varieties of anthocyanins from the red pigments extraction were determined by HPLC-MS,and the factors effecting the stability of red pigments was investigated in the pomace of mulberry Dashi.

• 采用HPLC-MS定性分析了果桑"大十"果渣红色素提取纯化产物中的花色苷种类,并研究了影响其稳定性的因素。