天然色素的稳定性始终是制约其发展的瓶颈,以蓝靛果为原料,研究了添加酸、金属盐、糖类和氨基酸等辅色素对蓝靛果中花色苷稳定性的影响.结果表明,对羟基苯甲酸、水杨酸钠和甘氨酸的添加使得花色普在吸收光谱中发生红移并产生增色效应,且在连续高温光照后保存率依然较高.通过单因素实验选取三者最佳浓度,然后采用三因素三水平响应面分析,依据回归分析确定最佳条件为:对羧基苯甲酸、水杨酸钠和甘氨酸添加的质量浓度分别为0.063%,0.041%和0.039%,测得蓝靛果花色苷保存率为88.01%,而不加辅色素保存率仅为48.97%,稳定性提高了1.8倍,为蓝靛果花色苷天然色素的应用和发展提供了有利条件,有一定的开发利用价值.%The technology for enhancing the stability of natural pigments was hard to breakthrough, which was the restrictive factor of development. The co-pigmentation of several kinds of organic acid, metals, carbohydrate or amino acids with anthocyanins from Lonicera edulis Turcz was detected in order to enhance stability of anthocyanins. The results indicated that para- hydroxybenzoic acid ( PHBA), natrium salicylicum (NaSA) and aminoacetic acid( Gly) made a hyperchromic effect and the absorption spectra of anthocyanins was bathochromic shifted, after continuous high temperature and illumination remained high preservation rate. The optimum concentration of the three kinds of co-pigments were firstly selected by single-factor experiment, then the optimum conditions was determined by the method of response surface analysis with three factors and three levels. The anthocyanins prepared by adding 0.063％ PHBA,0.041％ NaSA and 0.039％ Gly(w/w)met the high preservation rate of 88.01％, compared to the anthocyanins prepared without co-pigments whose preservation rate was 48.97％ ,the stability had increased 1.8 times. This study was useful for the application and development of anthocyanins from Lonicera edulis Turcz.
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