Abstract: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.
