Research on Chemical Stability about Natural Cabbage Pigment

Vegetable pigments that can dissolve in water are major types of all natural edible pigment. Cabbage pigment is one of the newly developped vegetable pigments. This thesis measures absorbent spectrum of cabbage pigment and the suitable condition on which it appears purple. The thesis also observes that different pH influence the pigment and that these additions have an influence on its stability in the daylight. The thesis provides some bases for development and application of cabbage pigment.