超滤纳滤膜技术分离浓缩玫瑰茄花青素研究张赛男

143、[e-mail]。、、。、、UH100NS0270.4MPa1.5MPa、30～35℃40℃。32.7mg/g。Ｒesearchofseparationandconcentrationofroselleanthocyaninsbyultrafiltration－nanofiltrationmembraneZHANGSai－nan1LILin－fu1CHENYi－yong21.CollegeofpharmacyGannanMedicalUniversityGanzhou341000China2.Zhangzhouagriculturalsci－tecparkZhangzhou363000ChinaAbstractEffectsofpurificationandconcentrationprocessesofanthocyaninofrosellewasstudiedbytheultrafiltrationandnanofiltrationmembranetechnology.Basedonsinglefactorexperimentstheinfluenceoftheanthocyaninofrosellewasconcentratedbytheultrafiltrationmembranenanofiltrationmembraneandreverseosmosismembranetechnology.TheresultsshowedthatthebestmembranecombinationwasUH100ultra－filtrationmembraneandNS027nano－filtrationmembraneoperationpressurerespectivelywas0.4MPaand1.5MPaandoperationtemperaturerespectivelywas30～35℃and40℃whichhadhigherextractionrateandtheanthocyanincontentofproductwasupto32.7mg/g.KeywordsroselleanthocyaninspurificationconcentrationmembranetechnologyTS201.2A1002－0306201523－0143－06doi10．13386/j．issn1002－0306．2015．23．02112－3。、、4－5。、。。。、、。、、。11.1、、NaOH、HCl、H2SO4、、1441Table1Technicalparametersofdifferentultra－filtrationmembranesMWCOL/m2·hpHMPa℃AUH10010ku6000～142.565BUH606ku6000～142.565CUS10010ku5002～121.575DUS808ku4502～121.575EUS505ku4002～121.575FUS101ku3002～121.5752Table2TechnicalparametersofdifferentNano－filtrationmembranesMWCDpHL/m2·hMPa℃aNS1001ku2～123001.565bNS075750u2～122501.565cNS036360u1～132002.570dNS027270u1～132002.570eNS010160u1～131505.585。U2600TDL80－2BBioq－UNＲ－D3－2540WF、UF、NF、ＲO。1.21.2.10.1mol/L60℃90min1∶15g/mL。1.2.21.2.2.10.4MPa10、20、30、40、50min30～35℃。。1。1.2.2.20.1、0.2、0.3、0.40.5MPa30～35℃。1.2.31.5MPa10、20、30、40、50min40℃。。2。1.2.41.2.21.2.3、、。34。。3Table3Theexperimentgroupsofdifferentmembranes1NS0272UH100NS0273UH60NS0274NS027ＲO1005UH100NS027ＲO1006UH100NS027ＲO901.2.5pH。－6pH。。。7。－3－mg/L=A×MW×DF×103ε×1A=A520nm－A700nmpH1.0－A520nm－A700nmpH4.5MW=449.2g/mol－3－DFD1cmε=269000－3－L×mol－1×cm－1103gmg。A700nm。1.2.6、81mL10mL1454Table4TechnicalparametersofdifferentmembranegroupsMPa℃m/s10.11.5－4030～35－－2.5－20.41.5－30～3530～35－1.52.5－30.41.5－30～3530～35－1.52.5－40.11.54.54030－3540－2.5350.41.54.530～3530～35401.52.5360.41.5530～3530～35401.52.53“－”。5Table5MajoringredientsinthepigmentextractofHibiscussabdariffa－3－C27H31O17672.532－3－C27H30O16610.524－3－C21H21O12465－3－C21H21O11449.2105～10684%。15min。295nm。。、。=/×100%。1.2.7=/×100%。1.2.8=/×100%。22.12.1.1。、、9。5561000～10000u。175℃2.5MPa30～35℃0.4MPa。30～35℃、0.4MPa1.5m/s6、16。61。A550min80.9%30.1%A10min1Fig.1Thecurveshowsthefluxchangeswithdifferentultrafiltrationmembranesalongtime6Table6ThetestresultsoffilteringHibiscussabdariffaextractswithultrafiltrationmembrane%%10min50min10min50minL/m2·h/10minA96.386.730.580.998.3B98.590.323.475.281.6C97.289.529.270.892.1D98.890.928.568.588.3E99.291.725.765.484.9F99.895.220.550.847.898.3L/m2·h50min86.7%。F＞E＞D＞B＞C＞A。10minA＞C＞D＞E＞B＞FA＞B＞C＞D＞E＞FA＞C＞D＞E＞B＞F。B、D、EF90%F50.8%146。60min80%AUH100。2.1.22。0.4MPa。100.4MPa。2Fig.2ＲelationshipbetweenoperationpressureandfluxofUltra－filtrationmembrane2.1.360℃50～55℃。30～35℃。2.1.4UH100UH1000.4MPa30～35℃1.5m/s34。2h30.5%93.5%。120min98.8%。2.22.2.121.5～5.5MPa65～85℃。。40℃、0.8MPa2.5m/s3UH100Fig.3ThecurveshowstheretentionrateofrosellepectinwithUH100Ultra－filtratioalongtime4UH100Fig.4ThecurveshowsthepermeationrateofHibiscussabdariffapigmentswithUH100Ultra－filtratioalongtime557。5Fig.5ThecurveshowsthefluxchangeswithNano－filtrationmembranealongtime7Table7ThedataofUFliquidtreatedwithdifferentnano－filtrationmembranes%30min60min120minL/m2·h/120mina92.880.375.270.3b94.783.579.668.9c99.4997.396.567.5d99.5698.698.062.7e99.898.998.358.357e14752h98.3%23.1%120min。de98%。e＞d＞c＞b＞aa＞b＞c＞d＞e。de98%e。dNS027。2.2.26。61.5MPa2.0MPa。1.5MPa。6Fig.6Ｒelationshipbetweenoperationpressureandmembranefluxofnano－filtration2.2.330～35℃。40℃。2.32.3.1、、。348。1kg5.565～5.601mg/g4.8、4、4.2、4、3.5、3.4L510.4%16.7%。78125.5mg/g。1＞3＞2＞4＞5＞66＞5＞4＞2＞3＞156252532.7mg/g535.9mg/g。4～5MPa2－。125.5mg/g。2。8Table8TheresultsofexperimentgroupofdifferentmembranesLmg/gLmg/g%1205.5864.85.2126.72205.5654.05.0878.63205.5874.25.1797.34205.6014.05.0699.55205.5913.55.01010.46205.5893.45.02510.1mg/g1g。7Fig.7Theresultsofthefinalproductqualityandanthocyaninscontentmg/g1g。8Fig.8Theresultsofproductyield3、、UH100NS0271511516ASTFig.6EffectofpepperextractonB.subtilisASTactivity。。。1SadakaFNguimjeuCBrachaisCetal.WithdrawnＲeviewonantimicrobialpackagingcontainingessentialoilsandtheiractivebiomoleculesJ.InnovativeFoodScience＆EmergingTechnologies2014350－374.2HanJH.AntimicrobialpackagingsystemsJ.Innovationsinfoodpackaging2005180－107.3KapoorISinghBSinghG.EssentialoilandoleoresinsofCinnamomumtamalatejpatasnaturalfoodpreservativesforpineapplefruitjuiceJ.Journaloffoodprocessingandpreservation2008325719－728.4MulhollandDA.ThefutureofethnopharmacologyAsouthernAfricanperspectiveJ.Journalofethnopharmacology20051001124－126.5.J.2013412547－548.6.SGC－7901J.201426449－52.7.J.2013363－66.8.J.2010742－43.9.J.2007757－60.10ChaudhryNMTariqP.Bactericidalactivityofblackpepperbayleafaniseedandcori