The extraction of purple pigment from Brassica campestris and its stability were studied. The pigment is stable under acidic condition, worth to develop in food industry.

• 以紫菜薹为原料,用30%25乙醇溶液浸提制得紫菜薹色素,并对其理化性质进行了研究。结果表示该色素在弱酸性条件下,具有较好的稳定性,在食品工业中有一定的开发利用价值。