The degradation kinetic of cyanidin-3-O-glucoside was determined in combination with different antioxidants, namely ascorbic acid, cysteine, reduced glutathione, and sodium sulfite at different concentrations and temperatures (4, 20, and 37 °C) in model Chinese bayberry wine. Ascorbic acid, cysteine, and reduced glutathione accelerated cyanidin-3-O-glucoside degradation; half-life times decreased by ca. 46∼93%, 0.39∼88%, and 1.6∼92% respectively when the concentrations of antioxidants were 0.1∼5 mM. Thiols with more -SH groups lead to faster degradation of cyanidin-3-O-glucoside. Interactions of oxidized cyanidin-3-O-glucoside with antioxidants were evaluated in aqueous solution and methanol to investigate the degradation mechanism of anthocyanin after oxidation. An anthocyanin-cysteine adduct was identified by LC-MS and formation pathways are proposed, along with mechanisms of anthocyanin degradation induced by antioxidants.

用不同的抗氧化剂，即抗坏血酸、半胱氨酸、还原型谷胱甘肽和亚硫酸钠在不同浓度和温度（4、20 和 37 °C）下，在模型杨梅中测定了 cyanidin-3-O-glucoside 的降解动力学葡萄酒。抗坏血酸、半胱氨酸和还原型谷胱甘肽加速了 cyanidin-3-O-glucoside 的降解；半衰期减少了大约。当抗氧化剂浓度为0.1~5mM时，分别为46~93%、0.39~88%和1.6~92%。具有更多 -SH 基团的硫醇会导致 cyanidin-3-O-glucoside 更快降解。在水溶液和甲醇中评估氧化的 cyanidin-3-O-glucoside 与抗氧化剂的相互作用，以研究氧化后花青素的降解机制。