在水体系中研究不同有机酸对紫甘蓝花色苷的辅色效应及热稳定性。结果表明：分别添加酒石酸、芥子酸、阿魏酸、单宁酸和咖啡酸，紫甘蓝花色苷吸光度下降速率减缓、最大吸收波长红移、褐变指数降低，说明有机酸对花色苷有辅色效应，且辅色效应随有机酸浓度增加而增强，其中酒石酸辅色效应较其他有机酸强；在70、80和90 ℃下有机酸辅色花色苷符合一级降解动力学模型，活化能Ea均有提高，酒石酸组Ea提高67.70%，t1/2分别为42.52、36.87和13.15 h，显著高于对照的9.47、8.25和6.48 h，花色苷热稳定性显著提高（p<0.05），吉布斯自由能ΔG及焓变ΔH为正、熵ΔS为负，即辅色是自由度下降的吸热非自发过程；花色苷辅色后L*随温度升高和时间延长呈上升趋势，a*下降，酒石酸组显著高于对照（p<0.05）；有机酸辅色前后花色苷组分未变化，推测该过程为非共价结合。由此说明有机酸对紫甘蓝花色苷有辅色效应，可考虑作辅色剂提高花色苷在食品加工中的稳定性。
The present research was aimed at studying the copigmentation effect of organic acid on purple cabbage anthocyanin in water system. The results showed that with the increasing concentration of tartaric acid, erucic acid, ferulic acid, tannic acid and caffeic acid, the absorbance and preservation rates of the purple cabbage anthocyanins were increased, the maximum absorption wavelength red-shifted, and the browning index was decreased, indicating that organic acid had copigmentation effect for anthocyanin and the effect improved with the increasing concentration of organic acid; At 70, 80 and 90 ℃, organic acid copigmentated anthocyanins were in line with the first-order degradation kinetic model, and activation energy Ea was improved. Ea of tartaric acid group was increased by 67.70%, and t1/2 was 42.52, 36.87 and 13.15 h, respectively, which were significantly higher than those of the control group (9.47, 8.25 and 6.48 h, respectively). The thermal stability of anthocyanins was significantly improved (p<0.05). The Gibbs free energy ΔG and enthalpy change ΔH of the five organic acid auxiliary colors were positive, and the entropy ΔS was negative, indicating that the copigmentation was an endothermic nonspontaneous process with decreased variance. After anthocyanin copigmentation, L* showed an upward trend with the increase of temperature and the extension of time, while A * decreased, and tartaric acid group was significantly higher than the control group (p<0.05). The purple cabbage anthocyanins did not change before and after the copigmentation treatment, and it is speculated that the secondary color reaction was non-covalent bonding. It is concluded that organic acids have copigmentation effect on anthocyanin of purple cabbage, and it can be considered as cochromic agent to improve the stability of anthocyanin in food processing.