为增强黑莓汁中花色苷的稳定,添加适量咖啡酸和阿魏酸到黑莓清汁中,采用可见吸收光谱和高效液相色谱-质谱研究其对黑莓花色苷的辅色作用.研究结果表明:黑莓汁中添加咖啡酸和阿魏酸显著增加了花色苷的最大吸收值(Aλmax),最大吸收波长(λmax)红移,说明咖啡酸和阿魏酸对黑莓汁中花色苷产生了辅色作用,辅色效应随时间的延长和咖啡酸、阿魏酸浓度的增加显著增强.HPLC-DAD-MS分析发现,咖啡酸辅色产生了两种新的花色苷衍生物(矢车菊素-3-O-葡萄糖苷-4-乙烯基儿茶酚和矢车菊-3-O-草酸酐酰葡萄糖苷-4-乙烯基儿茶酚),阿魏酸辅色产生了三种新的花色苷衍生物(矢车菊素-3-O-葡萄糖苷-4-乙烯基愈创木酚、矢车菊-3-O-草酸酐酰葡萄糖苷-4-乙烯基愈创木酚和矢车菊-3-O-阿拉伯糖苷-4-乙烯基愈创木酚),这些衍生物均为羟苯基-吡喃花色苷.%To enhance the stability of anthocyanins in blackberry juice,the co-pigmentation effects of exogenous caffeic acid and ferulic acid on anthocyanins in blackberry juice were investigated using visible absorption spectra and HPLC-DAD-MS. The results showed that both caffeic acid and ferulic acid could significantly increase the absorption intensity ( Aλmax ) and its wavelength (λmax) of anthocyanins in blackberry juice. These phenomena suggested occurrence of co-pigmentation effects of caffeic acid and ferulic acid on anthocyanins in blackberry juice. The co-pigmentation intensity depended on duration and concentrations of caffeic acid and ferulic acid. Two new anthocyanin derivatives ( cyanidin-3-glucoside-4-vinylcatechol and cyanidin-3-dioxalylglucoside-4-vinylcatechol) and three new anthocyanin derivatives (cya-nidin-3-glucoside-4-vinylguaiacol, cyanidin-3-dioxalylglucoside-4-vinylguaiacol and cyanidin-3-glucoside-arabinoside-4-vinylguaiacol) were observed in blackberry juice with HPLC-DAD-MS analysis by adding caffeic acid and ferulic acid, respectively.
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