超滤对大蒜中蒜氨酸和大蒜多糖的分离效果研究  

Separation of alliin and polysaccharides in garlic by ultrafiltration

作　　者：张民[1] 雷娜[1] 陈倩娟[1] 朱体政[1] 幸福[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食品添加剂》2011年第1期137-140,159,共5页China Food Additives

基　　金：十一五国家科技支撑计划重点项目子课题(2006BAD27B03)

摘　　要：研究了超滤对大蒜中蒜氨酸和大蒜多糖的分离效果。通过高效液相凝胶色谱测定了大蒜中糖类物质的分子量分布,根据检测结果选择合适的超滤膜;分别研究了料液浓度、压力、加水量、中空纤维膜组件的污染和清洗方法对超滤效果的影响。结果表明,大蒜的糖类物质中M-n大于4880Da的占95%以上,截留分子量为4000Da的中空纤维膜组件对蒜氨酸和大蒜多糖分离的最佳条件为:蒜氨酸浓度2.003mg/mL,压力68.9kPa,加水量1.5倍,该条件下蒜氨酸通过率为81.7%,大蒜中糖类物质的通过率为19.9%;使用后的滤膜对蒜氨酸的通过率为16.8%,仅为原通过率的20.6%;采用蒸馏水清洗滤膜后,蒜氨酸通过率提高到56.6%,恢复为原通过率的69.3%;采用蒸馏水和NaOH溶液混合清洗滤膜后,蒜氨酸通过率提高到79.5%,恢复为原通过率的97.3%。The separation effects of ultrafiltration on alliin and polysaccharides in garlic were studied.The molecular weight distribution of garlic carbohydrates was detected by HPLC and ultrafiltration membrane was selected according to HPLC results.The influence of feed concentration,pressure,water addition,the pollution situation and cleaning method of the filter on the separation effects were explored.The results showed that n of 95% carbohydrates in garlic was higher than 4880 Da.The optimum parameters of ultrafiltration membrane with 4000 MWCO（Molecular Weight Cutoff）on separation were as follows：2.003 mg/mL of alliin,68.9 kPa and 1.5 times of water.With these parameters,the passing rate of alliin and polysaccharides were 81.7% and 19.9%,respectively.The alliin passing rate by the ultrafiltration membrane was 16.8%,only reached 20.6% of its original;After the contaminated ultrafiltration membrane cleaned by distilled water,the passing rate of alliin was 56.6%,up to 69.3% of the original;Furthermore,when the membrane being cleaned with distilled water and sodium hydroxide solution,the passing rate of alliin was 79.5%,which restored it to 97.3% of the original.

关 键 词：蒜氨酸 多糖 超滤 分离 

分 类 号：TS202.1[轻工技术与工程—食品科学]