为增强三华李清汁中花色苷的稳定性,本实验选取阔马酸，阿魏酸，绿原酸，咖啡酸，香草酸5种不同酚酸作为辅色剂，对三华李清汁进行辅色研究，分别在4 ℃、25 ℃、37 ℃条件下进行21 d货架期贮藏，每3 d取样测定三华李清汁的色泽、花色苷含量、抗氧化活性、透光率、可溶性固形物、pH等理化指标。研究结果表明：随着贮藏时间和贮藏温度的增加，三华李清汁透光率整体呈下降趋势，花色苷降解速率加快，加入酚酸辅色可使三华李清汁维持较好的色泽，提高果汁的品质。不同酚酸辅色效果有所差异。其中阔马酸辅色组的颜色变化较大，在37 ℃贮藏第21 d透光率为7.74%，花色苷保留率仅为15.32%，辅色效果不显著；相比较之下，添加阿魏酸和绿原酸辅色的三华李清汁总色差值TCD变化较小，贮藏期间中色泽更加稳定。在37 ℃贮藏第12 d，其花色苷保留率分别提高了9.91%和10.36%，且对果汁的其余理化色指标影响均较小，辅色作用较为显著，故可考虑将阿魏酸和绿原酸作为辅色剂应用于三华李清汁。

In order to enhance the stability of anthocyanins in Sanhua plum juice, five different phenolic acids (kuomaric acid, ferulic acid, chlorogenic acid, caffeic acid, vanillic acid) were selected as copigments in this experiment to study the auxiliary color of Sanhua plum juice. They were stored at 4, 25 or 37 ℃ for 21 days. The color, anthocyanin content, antioxidant activity, light transmittance, soluble solids, pH and other physical and chemical indexes of Sanhua plum juice were measured every 3 days. Results showed that with the increase of storage time and temperature, the light transmittance of Sanhua plum juice decreased, and the degradation rate of anthocyanin accelerated. The color of Sanhua plum juice was maintained and the quality of juice was improved by adding phenolic acid. Different phenolic acids have different auxiliary color effects. Among them, the color of kuomaric acid auxiliary color group changed greatly, the light transmittance was 7.74% on the 21 th day of storage at 37 ℃, the anthocyanin retention rate was only 15.32%, and the auxiliary color effect was not significant; In contrast, the total color difference value TCD of Sanhua plum juice supplemented with ferulic acid and chlorogenic acid auxiliary color changed little, and the color was more stable during the storage period. On the 12th day of storage at 37 ℃, the retention rate of anthocyanin increased by 9.91% and 10.36% respectively, and it had little effect on the other physical and chemical color indexes of the juice. The auxiliary color effect was relatively significant. Therefore, ferulic acid and chlorogenic acid could be considered as copigment for Sanhua plum juice.

国家重点研发计划项目（2017YFD0400703）；广东省自然科学基金团队项目（2015A030312001）；广州市科技民生科技攻关项目（201803020007）；广东省优稀水果创新团队项目（2019KJ116）