膜分离技术提取山竺红色素的工艺优化  

Optimization of Extraction and Membrane Separation of Red Pigments from Garcinia mangostana L

作　　者：张小曼[1] 马银海[1] 李勇[1] 鄢胜波[1] 

机构地区：[1]昆明学院化学科学与技术系,云南昆明650031

出　　处：《食品科学》2010年第10期133-136,共4页Food Science

基　　金：云南省教育厅科研项目(09Y0346)

摘　　要：以山竺果皮为原料,对山竺红色素提取、纯化工艺进行研究。采用正交试验研究山竺红色素的提取条件,结果表明最佳提取工艺条件为浸提温度50℃、浸提时间120min、料液比1:8(g/mL)。应用膜分离技术对山竺红色素提取液进行除杂纯化,研究微滤预处理、操作压差和膜面流速对超滤膜通量的影响,确定超滤最佳纯化工艺为操作压差0.12MPa、膜面流速2500L/h。超滤液经蒸发、干燥可得到纯度较高的山竺红色素,其色价达22.15,为未经超滤提取色素色价的3.5倍。A procedure based on acid extraction and membrane ultrafiltration separation was presented for the preparation of red pigments from the fruits of Garcinia mangostana L.. The optimal conditions for red pigment extraction were determined using a 3-factor, 3-level orthogonal array design to be extraction temperature 50 ℃ and material/liquid 1：8 （g/mL） for an extraction duration of 120 min. Microfiltration followed by ultrafiltration under the optimal conditions of transmembrane pressure 0.12 MPa and cross flow velocity 2500 L/h provided optimal purification of the obtained red pigment extract. The Garcinia mangostana L. red pigment product obtained after vacuum distillation and vacuum drying exhibited a color value of 22.15, which was 3.5 times higher than before purification.

关 键 词：山竺 红色素 提取 纯化 

分 类 号：TS264.4[轻工技术与工程—发酵工程]