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.
以紫甘蓝色素为染料，用直接法、媒染法对蚕丝纤维进行了染色试验。
As a dye, violet cabbage pigment was used in mulberry silk fabric dyeing experiments by direct and mordant methods.
研究了从紫甘蓝中提取花青素类天然食用色素，并对甘蓝色素在不同酸度、温度等条件下的稳定性进行了探讨。
This paper repoets the extraction of the pigment from purple wild cabbage. We also study the stability of the pigment at different acidity, temperature and sunlight conditions.
研究了从紫甘蓝中提取花青素类天然食用色素，并对甘蓝色素在不同酸度、温度等条件下的稳定性进行了探讨。
This paper repoets the extraction of the pigment from purple wild cabbage. We also study the stability of the pigment at different acidity, temperature and sunlight conditions.
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