从紫甘蓝叶片中提取分离紫甘蓝色素，研究紫甘蓝色素在不同条件下的稳定性及抑菌性。

The pigment in the leaves of purple cabbage was extracted from, and its stability and antibacterial activity were measured by spectrophotometry.

你的秘方就是紫甘蓝汁，其中含有色素。

Your secret formula is just the red cabbage juice which contains the pigment.

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.

然后在这里面加入等量的紫甘蓝，胡萝卜和苹果。

Add this to the cabbage, carrots and apples evenly.

紫外光谱分析显示，阿魏酸或水杨酸与紫甘蓝色素形成了新的化合物，从而证实了酰基化色素的形成。

UV analysis showed that new compound was formed between the pigment and ferulic acid or salicylic acid, demonstrating formation of acylated pigment.