Wu Gang, Yu Lijun, Wu Shuang, Li Peng, Wu Caie, Wang Ying
Changzhi Key Laboratory of Drug Molecular Design and Innovative Pharmaceutics, Changzhi Medical College, ShanXi, China.
Institute of Agro-Product Processing, Jiangsu, Academy of Agricultural Sciences, Nanjing, China.
Food Chem X. 2025 Feb 28;26:102308. doi: 10.1016/j.fochx.2025.102308. eCollection 2025 Feb.
Cyanidin 3--glucoside (C3G) is the most abundant anthocyanin in nature. However, the copigmentation of organic acids with C3G has not been analyzed. In this study, the contents of organic acids and C3G in blackberry wine were determined, and the copigmentation between them was investigated.
The addition of organic acids did not significantly change the molecular weight of the compounds in the solution. Regarding the copigmentation of organic acids with C3G, the organic acids altered the solution polarity. This led to the rotation of the B ₋ ring plane of C3G, restored the shielding color intensity, and enhanced the color rendering strength of the C3G solution. Hydrophobic and hydrogen bonding forces are the main intermolecular forces that affect their copigmentation. This study enriched copigmentation of organic acids on anthocyanins. Moreover, it provides a reference to produce high-quality fruit wine and reduce environmental pollution caused by perishable fruits.
矢车菊素 3 - 葡萄糖苷（C3G）是自然界中含量最丰富的花青素。然而，有机酸与 C3G 的共色素化作用尚未得到分析。在本研究中，测定了黑莓酒中有机酸和 C3G 的含量，并研究了它们之间的共色素化作用。
添加有机酸并未显著改变溶液中化合物的分子量。关于有机酸与 C3G 的共色素化作用，有机酸改变了溶液极性。这导致 C3G 的 B - 环平面发生旋转，恢复了屏蔽色强度，并增强了 C3G 溶液的显色强度。疏水作用力和氢键是影响它们共色素化作用的主要分子间作用力。本研究丰富了有机酸对花青素的共色素化作用。此外，它为生产高品质水果酒以及减少易腐水果造成的环境污染提供了参考。
