Abstract: The is experiment studied the method of browning inhibition of the blackcurrant beverage.During the storage.anthocyanin brode down.The content of beverage anthocyanin aftter adding pigment stabilizer was determined at regular intervals.The result showed that sodium hexametaphosphate. sodium pyrophosphate sodium polyphosphate. vitamin C and 6 -cyclodextrin (β-CD) could inhibit browning of beverage to some extent.Especially the effect of 600mg/L P -CD was the best