超滤、纳滤膜技术分离浓缩玫瑰茄花青素研究  

Research of separation and concentration of roselle anthocyanins by ultrafiltration- nanofiltration membrane

作　　者：张赛男[1] 李林福[1] 陈毅勇 

机构地区：[1]赣南医学院药学院,江西赣州341000 [2]漳州农业科技园区研发中心,福建漳州363000

出　　处：《食品工业科技》2015年第23期143-147,151,共6页Science and Technology of Food Industry

摘　　要：对超滤膜、纳滤膜技术在玫瑰茄花青素的纯化、浓缩过程中的影响进行研究。在单因素实验的基础上,再对微滤膜、超滤膜、纳滤膜和反渗透膜进行膜组件的整合,确定了玫瑰茄色素制备的最佳膜组件,即UH100超滤膜和NS027纳滤膜的组合,并明确了各自的操作条件,即操作压力分别为0.4 MPa和1.5 MPa、操作温度分别为30~35℃和40℃。通过优化的膜组件处理的实验组与对照组的对比研究表明：实验组产品得率高,并且纯化物中花青素含量也高,可达32.7 mg/g干粉重。Effects of purification and concentration processes of anthocyanin of roselle was studied by the ultrafiltration and nanofiltration membrane technology. Based on single factor experiments, the influence of the anthocyanin of roselle was concentrated by the ultrafiltration membrane, nanofiltration membrane and reverse osmosis membrane technology.The results showed that the best membrane combination was UH100 ultra-filtration membrane and NS027 nano-filtration membrane, operation pressure respectively was 0.4 MPa and 1.5 MPa, and operation temperature respectively was 30~35 ℃ and 40℃,which had higher extraction rate and the anthocyanin content of product was up to 32.7 mg/g.

关 键 词：玫瑰茄 花青素 纯化 浓缩 膜技术 

分 类 号：TS201.2[轻工技术与工程—食品科学]