金属离子辅助矢车菊素花色苷呈色效果的影响因素研究

为了解金属辅色因子在不同因素下对花色苷呈色的影响，以矢车菊素-3-O-葡萄糖苷为原材料，采用CIELab颜色评估法对其相关颜色指标进行分析。结果表明，K⁺、Mg²⁺、Al³⁺的加入可引起色素溶液的颜色加深，并有效增强色素溶液的贮藏稳定性，且Al³⁺的辅色效果要优于K⁺、Mg²⁺。金属辅色因子的加入可有效延缓花色苷在贮藏期内的颜色变化。同时，K⁺、Mg²⁺、Al³⁺的添加可降低由于pH升高造成的颜色损失，特别在强酸（pH<3.0）条件下更利于呈色效果的表达。此外，还研究了乙醇、葡萄糖及酚酸对金属离子辅色作用的影响，这些结果将为深入研究金属离子辅色作用，以及金属离子在保护食品色泽中的应用提供数据参考。

Investigation of Influencing Factors on Coloration Effect of Cyanidin Anthocyanins Assisted by Metal Ions

In order to understand the co-pigmentation effect of metal ions on the coloration of anthocyanin under different conditions, cyanidin-3-O-glucoside was used as the raw material, and CIELab color evaluation was used to analyze the relevant color indicators. The results showed that the addition of K⁺, Mg²⁺, and Al³⁺ could lead to a deepening in the color of pigment solution, effectively enhancing its storage stability. Notably, the co-pigmentation effect of Al³⁺ was superior to that of K⁺ and Mg²⁺. The inclusion of metal co-pigments could effectively delay the color change of anthocyanin during storage. Additionally, the addition of K⁺, Mg²⁺, and Al³⁺ could alleviate the color loss caused by an increase in pH, especially under strong acid conditions(pH<3.0), which facilitated a more pronounced color expression. Moreover, the effects of ethanol, glucose, and phenolic acids on the co-pigmentation effect of metal ions were also studied. These results could provide data and reference for the in-depth study of the co-pigmentation effect of metal ions and their application in preserving food color.