Abstract:In order to understand the co-pigmentation effect of metal ions on the coloration of anthocyanin under different conditions, cyanidin-3-O-glucoside was used as the raw material, and CIELab color evaluation was used to analyze the relevant color indicators. The results showed that the addition of K+, Mg2+, and Al3+ could lead to a deepening in the color of pigment solution, effectively enhancing its storage stability. Notably, the co-pigmentation effect of Al3+ was superior to that of K+ and Mg2+. The inclusion of metal co-pigments could effectively delay the color change of anthocyanin during storage. Additionally, the addition of K+, Mg2+, and Al3+ could alleviate the color loss caused by an increase in pH, especially under strong acid conditions(pH<3.0), which facilitated a more pronounced color expression. Moreover, the effects of ethanol, glucose, and phenolic acids on the co-pigmentation effect of metal ions were also studied. These results could provide data and reference for the in-depth study of the co-pigmentation effect of metal ions and their application in preserving food color.
