以野生马齿苋为原料，榨汁提取马齿苋花色苷并研究其稳定性。结果表明：马齿苋花色苷在酸性条件、低温、避光有利于其稳定；氧化剂和还原剂都能使马齿苋花色苷稳定性降低；木糖醇随浓度的增加对马齿苋花色苷有增色作用，呈对称的正态分布走势，浓度为10%达到峰值，随后随浓度增加增色减弱；甘露醇随浓度增加对马齿苋花色苷的减色作用增强；随着甜菊糖苷用量增加对马齿苋花色苷先减后增再降，呈倾斜的S形，浓度为0.06%时减色到谷底，浓度为0.13%时增色到峰值，超过此浓度增色下降，但浓度为0.26%时仍然处于增色状态；柠檬酸和乳酸浓度为0~3%时随浓度增加增色作用增大，浓度>3%随浓度的增加增色作用减弱直至减色；金属离子Na+、Mg2+、Zn2+、K+对马齿苋花色苷影响较小，而Ca2+、Cu2+、Fe3+对马齿苋花色苷有明显的破坏作用。马齿苋花色苷的稳定性研究，为马齿苋榨汁保健饮料的配制提供参考。

The anthocyanin of purslane was extracted from wild purslane juice and its stability was studied. The results showed that the stability of purslane anthocyanin was improved by low temperature and light avoidance in acidic condition, and the stability of anthocyanin was decreased by oxidant and reductant. With the increase of xylitol concentration, anthocyanins of Portulaca oleracea showed a symmetrical normal distribution trend, reached the peak value at 10% of concentration, and then decreased with the increase of concentration. The anthocyanin of Portulaca oleracea decreased with the increase of mannitol concentration. With the increase of the amount of stevioside, the anthocyanin of Portulaca oleracea continually decreased to the bottom of the valley at 0.06% of concentration, increased to the peak value at 0.13% of concentration, and the color decreased beyond this concentration. However, when the concentration is 0.26%, it is still in the state of increasing color. When the concentration of citric acid and lactic acid was 0~3%, the effect of chromaticity increased with the increase of concentration, but the effect at concentration > 3% decreased with the increase of concentration until the decolorization. The effect of metal ion Na+, Mg2+, Zn2+and K+ on anthocyanin of Portulaca oleracea was relatively small, while that of Ca2+, Cu2+ and Fe3+ on anthocyanin of purslane was obvious. These results provide reference for the preparation of purslane juice healthy beverage.

浙江省嘉兴市科技局项目（2018AY11013）