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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
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)
关键词
砀山酥梨汁
超滤
色素
多酚
Dangshan pear juice
ultrafiltration
pigment
polyphenols
