To expound the copigmentation effects of phenolics on blackberry wine residue anthocyanins (BWRA), the color and stability of BWRA with storage, thermal, light and oxidation treatments were evaluated by chromaticity, kinetics and structural simulation analysis. Results indicated that phenolic acids showed preferable copigmetation on BWRA solutions with the enhanced color, thermostability at 50–70 °C and light stability, whereas the degradation was accelerated at 90 °C. Meanwhile, flavonoids promoted the oxidation stability of BWRA. Of all the phenolic acids, ferulic acid presented the best copigmentation effect, and among the flavonoids rutin was the most active. Structural simulation suggested rutin and ferulic acid had the largest volume, potential energy (164.8 and 32.8 kcal/mol), minimized energy (39.2 and 11.3 kal/mol) and van der Waals energy (81.6 and 28.1 kcal/mol), respectively, which were favorable to the stabilization of the flavylium ion. The hydrogen bonding, π-π stacking and solvent effects were together involved in the copigmentation mechanism.

为了阐明酚类物质对黑莓酒残渣花色苷（BWRA）的色素沉着效果，通过色度，动力学和结构模拟分析，评估了其在存储，热，光和氧化处理下的颜色和稳定性。结果表明，酚酸在BWRA溶液上表现出较好的共沉淀性，具有增强的颜色，在50-70°C下的热稳定性和光稳定性，而在90°C下则加速降解。同时，类黄酮促进了BWRA的氧化稳定性。在所有酚酸中，阿魏酸具有最佳的色素沉着效果，在类黄酮中，芦丁活性最高。结构模拟表明，芦丁和阿魏酸具有最大的体积，势能（164.8和32.8 kcal / mol），最小化的能量（39.2和11）。3 kal / mol）和范德华能量（81.6 kcal / mol和28.1 kcal / mol），分别有利于黄酮离子的稳定化。氢键，π-π堆积和溶剂效应共同参与了成色机理。