Abstract: In this experiment, the natural pigment of Vaccinium vitis-idaea linn has been purified, and its spectrum characterisicdetermination was described afterward. The effects caused by temperature, illumination and pH on the stability of Vacciniumvitis-idaea linn pigment and the reducing quality of the pigment have been studied. Food addiitives added into as enhancers, havebeen studied emphatically. Orthogonal experimental design was put up with four food addiitives having better stabilizingeffect. The optimum stable conditions were : the concentration of succinic acid, trans-ferulic acid, para-hydroxybenzoic acidand naringin was respectively 0.09%, 0.03%, 0.08% and 0.01%.

Key words: Vaccinum vitis-idaea linn, natural pigment, stability, orthogonal experimental design