Abstract: The effect of temperature on anthocyanin in pomegranate juice and chromatism were mensurated, and degradation kinetics of anthocyanin in pomegranate juice was studied. The results show that the anthocyanin in pomegranate juice is instable to heat, its Hunter a* value has a downtrend with the increase of heating time and temperature, while the Hunter b* value has a increased trend; the degradation of anthocyanin in pomegranate juice is followed first-order reaction kinetics, and the thermal degradation activation energy of anthocyanin in pomegranate juice is 52.67 kJ/mol, and the rate constant (k0) is 6.37×106. The theoretical value and experimental value are propinquity, which indicate that the model is appropriate.