Study on extraction and stability of yellow pigment from the fruit of persimmon
The optimum condition for extracting are the extractant 95% alcohol with pH 6.5, radio of material to extractant is 1g : 6mL, extraction temperature at 70℃ for 4 hours. Experiments on the stability of pigment show that it has certain light and heat and pH resisting properties, some common food additive has no affect on stability, but poor Ca2+, Zn2+, Ba2+, Al3+ and oxidation and reduction resisting properties. The poor stability restricted its application. The inclusion compound of β-cyclodextrin with monascus pigment was prepared to improve the stability of monascus pigment after inclusion.