The anthocyanins from “Falandi” strawberry fruits were identified by liquid chromatography-mass spectrometry(HPLC-MS) and high performance liquid chromatography (HPLC-DAD).The stabilities of purified anthocyanins in “Falandi” strawberry fruits were studied．The results showed that there were four main anthocyanins including cyanidin-3-glueoside,pelargonidin-3-glueoside,pelargonidin-3-rutinoside and pelargonidin-3-(malonyl)-glueoside in“Falandi” strawberry fruits.Anthocyanins from strawberry fruits had poor stability under the high temperature and lighting conditions.When the temperature was above 40℃,the degradation rate of anthocyanin increased.The stability of anthocynains was different under different light quality.Most anthocynains in “Falandi” strawberry fruits were stable under the red light,following by the yellow light and green light.The stability of“Falandi” strawberry fruits was the worst under the white light.The anthocynains in strawberry fruits were stable at pH ranging from 1.0 to 6.0.Adding 5% simple sugars or organic acid had no significant effect on the stability of the anthocynains in strawberry fruits.Adding 10% simple sugars or organic acid decreased the stability of anthocynains to some extent.