In this study, different black rice beverages were prepared throughenzymatically hydrolyzing the macromolecularprotein, cellulose, and starch in black rice beverages, and the effects of different food macromolecules on the stability of anthocyanin in black rice beverages during processing and storage were investigated. The results showed that the degradation of macromolecules during enzymatic hydrolysis caused a decrease in the retention rate of anthocyanins, and the highest retention rate (62.88%) was observed withthe whole grain group without added enzymes subjected tothe same heating conditions. After sterilization, the retention rate of anthocyanins inthe whole grain group was 17.62%, which was higher than that of any of theenzymolysis groups. The sterilized samples of each group were stored under different lighting (ambient light/light-proof) and temperature (4 ℃/37 ℃ light-proof) conditions for 10 d. Except for 4 ℃ light-proof conditions, the degradation of anthocyaninsconformed to the first-order kinetic equation. Compared with the anthocyanin aqueousextract, the half-life of the anthocyanins in the whole grain group and each enzymatic hydrolysis group was prolonged, withthe half-life of theanthocyanins in the whole grain group beingthe longest, which was prolonged from 4.31, 4.72 and 0.76 d to 8.99, 9.65 and 4.09 d under the conditions of room temperature andlight, room temperature and light-proof, and 37 ℃ andlight-proof respectively. Although different degrees of anthocyanin degradation took placeduring storage, the antioxidant activity of black rice beverages was significantly reduced only under conditions of light-proof and 37 ℃. These results suggest that protein, dietary fiber, and starch in complex food systems can improve the stability of anthocyanins during thermal processing and storage. Key words: black rice beverage; anthocyanin retention; antioxidant activity; enzymatic hydrolysis treatment; sterilization treatment