超滤去除砀山酥梨汁中色素和多酚的研究  

Removal of Brown Colour and Polyphenols in Dangshan Pear Juice with Ultrafiltration Membranes

作　　者：杨毅[1] 谢慧明[1] 欧开珍 尤逢惠[1] 

机构地区：[1]教育部农产品生物化工工程研究中心,安徽合肥230009 [2]安徽丰原砀山梨业有限公司,安徽砀山235300

出　　处：《食品科学》2006年第11期331-335,共5页Food Science

基　　金：安徽省"十五"二期重点攻关项目(040130443)

摘　　要：本文研究超滤对砀山梨汁中色素和酚的去除作用。采用截留分子量分别为10、3和1k的聚醚砜(PES)超滤膜,对砀山酥梨汁进行过滤处理。10k膜和3k膜对色素有一定去除作用,1k对色素有显著去除作用,1k膜对色素的去除滤可达51%。三种膜对多酚的去除均有显著作用,去除率随截留分子量的减小而增加。超滤膜对色素和酚类的去除是筛分和吸附共同作用的结果。超滤对梨汁的某些理化指标有一定影响。再生可恢复超滤膜的性能。超滤对果汁中色素和酚类的去除能力使超滤在果汁加工中具有广泛的应用前景。Removal of dark color brown pigments and polyphenols of Dangshan pear juice by ultrafdtration membranes were studied. PES （polyethersufone） ultrafiltration membranes with different molecular weight cut-off （10, 3 and lk） were used to process Dangshan pear juice. To the removal of dark color, 10k and 3k can remove some dark color,while the removal rates was up to 51% for lk. All of the 3 kinds membranes can reduce polyphenols effectly, and the reduce rate increase with the decrease of molecular weight cut-off. Removal ofpolyphenols and brown colour is due to absorption and sieving of membrane. Ultrafiltration affects some component of Dangshan pear juice. Initial capacity could be restored easily by regenerating. Removal capacity of dark color brown pigments and polyphenols make ultrafiltration membranes shows a wide apply foreground in the furore juice process field.

关 键 词：砀山酥梨汁 超滤 色素 多酚 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]