Abstract: With preservation rate of anthocyanidins in water extraction liquid from Lycium ruthenicum Murr as index,the law of oxidation were studied,and the way of improvement on stability of the anthocyanidins were studied using xylitol and antioxidants such as V_C,rosmarinus officinal and tea polyphenols. The dynamic equation of time-temperature about anthocyanidins from lycium ruthenicum murr in aqueous system was calculated,and the results showed it was first order reaction kinetics model. The xylitol and antioxidants such as VC,rosmarinus officinal and tea polyphenols can effectively protect the anthocyanidins from oxidation in aqueous system when its mass percent was 6%,0.1%,0.4% and 0.3%,respectively.Preservation rate was 56.0%,89.0%,87.8% and 91.0% corresponding to xylitol and three antioxidants. The anthocyanidins had higher stabilization under 20 ℃,p H3.0 than other conditions.There was higher preservation rate of anthocyanidins under microwave sterilization( 850 W,5 min) than other way of sterilization,which was 67.6%. There was less destruction of anthocyanidins using microwave sterilization than other ways.