Abstract: To screen natural anthocyanin applied as stable and safe additive in food industry, total 50 samples were collected from some cultivated crops and wild plant resources distributing in mountains in Beijing and Hebei province. The anthocyanin samples were extracted from different organs, the stability was evaluated according to colour duration in acidic solution with pH 1.0～4.5 in a half to one year. Eventually 5 germplasms[Ruby-Cabbage(Brassica oleracea), Hollyhock(Althaea. rosea), Barberry (Berrberis. thunbergil var.atropurea chenault.), Siberian larkspur(Delphinium grandiflorum L.), Ladybells(Adenophora elata Nannf.)] with high stability were obtained, which can be used as potential food additives.

Key words: anthocynins, stability, germplasms, siere