The UV spectrophotometer and CIELab color space assay were used to explore the effects of copigments (tannic acid and chlorogenic acid) on the copigmentation of bayberry anthocyanins in aqueous solutions. The results showed that the maximum absorption wavelength of the anthocyanins aqueous solution exihibited bathochromic shift, the L* value decreased, and the a* value increased with increasing concentrations of tannic acid and chlorogenic acid. After copigmentation, the thermal stability of the pigment of bayberry anthocyanins was significantly improved. HPLC was used to analyse the composition of anthocyanins before and after copigmentation, no new anthocyanin derivatives produced after copigmentation, assuming that the copigmentation reaction was non-covalently bound. The Gibbs free energy (ΔG) of the two processes were both less than zero, indicating that the copigmentation reactions were spontaneous. In comparison, ΔH and ΔS were both negative, which indicated that the processes were generally spontaneously exothermic. The equilibrium constant (K) of the reaction of tannic acid group and anthocyanins was greater than chlorogenic acid group, which indicated that tannic acid was more favorable to react with anthocyanins for copigmentation reaction.
LOU Leyan
,
YUE Yang
,
YIN Pei
,
CHEN Jianchu
,
YE Xingqian
,
LIU Donghong
. Study on the copigmentation effects of tannic acid and chlorogenic acid on the anthocyanins of bayberry[J]. Food and Fermentation Industries, 2019
, 45(4)
: 74
-80
.
DOI: 10.13995/j.cnki.11-1802/ts.017972
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