Abstract:This paper aimed to improve the stability of color and tissues as well as the flavonoid retention of Ampelopsis grossedentata（AG）compound beverage during storage.The effects of storage conditions（temperature，time，and potassium sorbate），microwave sterilization time，color inhibitors，and stabilizers on the chromatic aberration，turbidity，precipitation and flavonoid retention of AG compound beverage were investigated.The results showed that the chromatic aberration，turbidity，and precipitation of the compound beverage did not change significantly after storing for 42 d at 28 ℃. Microwave sterilization（3-4 min）and potassium sorbate（0.05 mg∕mL）were beneficial to enhance the stability of the AG compound beverage stored at 30-36 ℃. Furthermore，vitamin C combined with Na2SO3 at the ratio of 1∶1（total addition amount 0.3-0.4 mg∕mL）effectively inhibited the browning degree when the AG compound beverage was stored at 28 ℃. Moreover，xanthan gum，carboxymethylcellulose sodium and CaCl2 at the ratio of 1∶1∶1（total addition amount 0.3-0.4 mg∕mL）significantly reduced the turbidity and precipitation of the AG compound beverage，and also evidently increased the flavonoid retention. Therefore，the storage stability of the AG compound beverage could be improved by appropriate amount of color inhibitors and stabilizers combined with potassium sorbate.