食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 289 - 295

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041393

研究报告

有机酸对蓝莓汁中花色苷的辅色效应及其作用机理研究

  • 史乐娟 ,
  • 陈家鸣 ,
  • 林倩倩 ,
  • 林杨
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  • (浙江工业大学 食品科学与工程学院,浙江 湖州,313299)
第一作者:硕士研究生(林杨副教授为通信作者,E-mail:linyang@zjut.edu.cn)

收稿日期: 2024-10-28

  修回日期: 2024-12-26

  网络出版日期: 2025-09-29

基金资助

国家自然科学基金项目(32102006)

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Copigmentation effect of organic acids on anthocyanins in blueberry juice and their interaction mechanism

  • SHI Lejuan ,
  • CHEN Jiaming ,
  • LIN Qianqian ,
  • LIN Yang
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  • (College of Food Science and Technology, Zhejiang University of Technology, Huzhou 313299, China)

Received date: 2024-10-28

  Revised date: 2024-12-26

  Online published: 2025-09-29

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摘要

花色苷作为蓝莓汁中的主要色素成分,其稳定性和颜色表现直接影响产品品质。该研究通过系统评估多种有机酸对蓝莓汁色泽和花色苷热稳定性的影响,评价其对花色苷的辅色效应,并利用傅立叶变换红外吸收光谱(Fourier transform infrared spectrometer,FTIR)法和分子对接深入分析作用机理。结果表明,阿魏酸、咖啡酸、没食子酸、苹果酸对蓝莓花色苷具有显著的增色作用和稳定作用,且强度依次减弱。这些有机酸降低了花色苷的降解速率常数k(11.6%~70.1%),增加了半衰期t1/2(12.8%~234.5%)和活化能Ea(13.3%~58.2%)。含酚环的有机酸辅色作用更强,羟甲基肉桂酸组比羟甲基苯甲酸效果更好。辅色剂结构中羟基数量增多能增强保护作用,而甲氧基贡献大于羟基。热力学结果显示复合物花色苷具有更高的有序性和稳定性;FTIR和分子对接结果表明咖啡酸、阿魏酸与蓝莓花色苷的结合能更低,因而更稳定,主要驱动力是氢键和π-π堆积,结合力大小与有机酸的结构有关。

关键词： 花色苷; 有机酸; 辅色; 降解动力学; 分子对接

本文引用格式

史乐娟 , 陈家鸣 , 林倩倩 , 林杨 . 有机酸对蓝莓汁中花色苷的辅色效应及其作用机理研究[J]. 食品与发酵工业, 2025 , 51(17) : 289 -295 . DOI: 10.13995/j.cnki.11-1802/ts.041393

Abstract

Anthocyanins, the predominant pigment in blueberry juice, significantly influence product quality through their stability and color properties.The copigmentation effect of various organic acids on the color and thermal stability of blueberry anthocyanins were systematically evaluated.Fourier transform infrared spectroscopy (FTIR) and molecular docking techniques were employed to investigate the underlying mechanisms.Results indicated that ferulic acid, caffeic acid, gallic acid, and malic acid all markedly enhanced and stabilized the color of blueberry anthocyanins, with their impact decreasing in that order.These organic acids reduced the degradation rate constant (k) of anthocyanins by 11.6%-70.1%, and increasing the half-life (t1/2) by 12.8%-234.5% and the activation energy (Ea) by 13.3%-58.2%.Organic acids with phenolic rings exhibited stronger copigmentation effects.Hydroxymethyl cinnamic acid groups showed superior performance compared to hydroxymethyl benzoic acid groups.Copigments that contained more hydroxyl groups facilitated the co-pigmentation, and methyl contributed more to color enhancement, with respect to the hydrogen group.Thermodynamic analyses revealed that anthocyanin-organic acid complexes possessed higher order and stability.FTIR and molecular docking simulations showed that caffeic acid and ferulic acid formed more stable complexes with lower binding energies, primarily driven by hydrogen bonding and π-π stacking interactions.The binding strength was related to the structural characteristics of the organic acids.

Key words： anthocyanins; organic acids; copimentation; degradation kinetics; molecular docking

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