How much anthocyanin has been destroyed?

The environment around 60℃ may destroy the structure of anthocyanins.

High temperature will destroy anthocyanin, which is relatively stable in acidic environment, but the environment around 60℃ may destroy the structure of anthocyanin and lead to the loss of its nutrients. Therefore, when brewing anthocyanins in daily life, we must choose the appropriate water temperature. Anthocyanin is a kind of water-soluble natural pigment, which can change color with the pH of cell fluid. Generally speaking, cell fluid is red when it is acidic and blue when it is alkaline.

Anthocyanins usually help to enhance night vision and slow down macular degeneration. Common foods containing anthocyanins are blueberries, grapes and pitaya. In view of the active chemical properties of anthocyanins, when anthocyanins come into contact with oxygen for a long time, oxidation reaction will occur, so the color of water put into Lycium barbarum will change after a long time.

Let's talk about the problem that anthocyanins are destroyed at high temperature. When the temperature exceeds 70 degrees, the chemical structure of anthocyanin will be destroyed, which will lead to the decrease of anthocyanin content, but it does not mean that anthocyanin is gone. In view of the above factors, when soaking in water to drink Lycium barbarum, the water temperature should not exceed 70 degrees as far as possible, and it should be drunk as soon as possible.