超滤法提纯洋葱皮黄酮类化合物研究.pdfVIP

食品科技 提取物与应用 FOOD SCIENCE AND TECHNOLOGY 2009 年第34 卷第 11 期 超滤法提纯洋葱皮黄酮类 化合物研究 王永涛， 张 桂* (河北科技大学，石家庄050018) 摘要： 采用超滤法对洋葱皮黄酮提取液进行纯化，研究了超滤时间、压力、料液浓度、温度对 膜通量的影响和不同清洗剂对膜通量的恢复情况，从而确定了最佳的超滤工艺和膜清洗方法。 结果表明，采用截留分子质量30000 超滤膜，在操作压力0.2 MPa ，料液浓度0.50 mg/mL ，超滤 温度30 ℃条件下，产品中黄酮质量分数达到32.78% ，黄酮迁移率达到91.73% 。超声波辅助 0.1% NaOH+0.1% HCl 溶液清洗超滤膜效果显著，膜通量恢复率达到94.6% 。 关键词： 黄酮；超滤；膜清洗 中图分类号： S 284.2 文献标志码： A 文章编号： 1005-9989(2009)11-0212-04 Study on purification of flavonoids from onion skin by ultrafiltration WANG Yong-tao, ZHANG Gui* (Hebei University of Science Technology, Shijiazhuang 050018) Abstract: The purification of flavonoids from Onion Skin were carried out by ultrafiltration(UF) technology. The effects of the UF time, the pressure, the feed concentration, the temperature on the membrane flux and different cleaning agents on the recovery of membrane flux were investigated. The optimal conditions for the ultrafiltration and the membrane washing were finally determined. The results showed that the ultrafiltration membrane with 30000 molecule weight cut-off(MWCO) runing at the pressure 0.2 MPa, the feed concentration 0.50 mg/mL, temperature 30 ℃ , the product contained 32.78% flavonoids and the mobility of flavonoids was 91.73% after ultrafiltration. The ultrasonic assistant wash with 0.1% NaOH and 0.1% HCl was effectively and quickly, the recovery of membrane flux reached 94.6%. Key words: flavonoids; ultrafiltration; membrane washing 从蔬菜原料中提取活性成分是蔬菜深加工发 等疾病有重要意义[1- 3]。 展的方向之一，不仅可以增加蔬菜产品的附加值， 超滤是新兴的分离纯化技术，是利用膜的孔 而且可以充分利用蔬菜生