紫甘蓝色素 紫甘蓝色素
研究了酰基化对紫甘蓝色素稳定性的影响。
The effects of acylation on stability of red cabbage pigment were studied.
结果表明，紫甘蓝色素的吸收光谱为花色苷的特征吸收。
The results showed that absorption spectrum of violet cabbage pigment is distinction of anthocyanins.
天然紫甘蓝色素是矢车菊类花色苷，目前主要用于食品着色。
Natural violet cabbage pigment is one of anthocyanins in centaurea cyanus, mainly used for coloring food up to now.
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