The copigmentation effects of three phenolic acids (ferulic acid, sinapic acid, and syringic acid) on the color and thermal stability of Chinese bayberry anthocyanins were investigated. The three copigments of ferulic acid, sinapic acid, and syringic acid were found to have significant effects on the color enhancement of bayberry anthocyanins (p < .05). The maximum absorption wavelength of the anthocyanin aqueous solution exhibited a bathochromic shift, L* decreased, and a* increased with the increase in the molar ratio of copigments. The thermal stability of bayberry anthocyanins was significantly improved after copigmentation. No new anthocyanin derivatives appeared after copigmentation. The thermodynamic parameters (ΔG, ΔH, ΔS) of the three processes were all negative, indicating the three copigmentations were generally spontaneous and exothermic. The equilibrium constant (K) of the sinapic acid group was the greatest among the three phenolic acids, indicating that sinapic acid was more effective in stabilizing the anthocyanins.

中文翻译：

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三种酚酸对杨梅花色苷颜色和热稳定性的复制作用。

研究了三种酚酸（阿魏酸，芥子酸和丁香酸）对杨梅花色苷颜色和热稳定性的影响。已发现阿魏酸，芥子酸和丁香酸这三种颜料对杨梅花色苷的颜色增强具有显着影响（p  <.05）。花青素水溶液的最大吸收波长呈现出红移，随着色素的摩尔比的增加，L *减小，a *增大。色素沉着后，杨梅花色苷的热稳定性得到显着改善。色素沉着后没有出现新的花色苷衍生物。热力学参数（ΔG，Δ这三个过程的H，ΔS）均为负，表明这三个色素沉着通常是自发的并且放热的。在三种酚酸中，芥子酸基团的平衡常数（K）最大，表明芥子酸在稳定花色苷方面更有效。