该文采用直接超滤、直接纳滤和顺序超滤+纳滤3种工艺澄清和浓缩蓝莓汁,研究对比不同膜法工艺处理后的果汁特性。直接超滤截留液中总花色苷与总酚的保留率分别为92.7%和81.5%,其渗透液澄清度91.76%,总花色苷及多酚含量分别为11.92 mg/L和0.24 g/L。直接纳滤得到的截留液中蓝莓浓缩汁的总花色苷和总酚含量分别为430.94 mg/L和3.81 g/L,顺序超滤+纳滤得到截留液中蓝莓汁澄清度为63.35%,总花色苷及总酚含量分别为65.87 mg/L和0.76 g/L。得到相同体积减少系数的蓝莓汁时,直接超滤、直接纳滤及顺序超滤+纳滤分别需要的时间约为120、180和133 min。同时,直接纳滤和顺序纳滤的膜通量分别下降了87.8% 和75.6%。因此,与直接膜法相比,顺序膜法得到较澄清且活性成分较高的蓝莓汁的同时,其相对于直接纳滤而言效率更高。
关键词：
蓝莓汁; 多酚; 花色苷; 超滤; 纳滤; 膜污染
In this study the clarification and concentration of blueberry juice by direct ultrafiltration, direct nanofiltration and sequential ultrafiltration + nanofiltration were studied and compared in this study. The retention rates of total anthocyanin and total phenol in the direct ultrafiltration process were 92.7% and 81.5%, respectively. The penetrant with a clarification of 91.76%, in which the contents of total anthocyanin and polyphenols were 11.92 mg/L and 0.24 g/L, respectively. The contents of total anthocyanin and total phenol in concentrated blueberry juice obtained by direct nanofiltration were 430.94 mg/L and 3.81 g/L, respectively. While the clarity of blueberry juice obtained by sequential ultrafiltration + nanofiltration was 63.35%, and the contents of total anthocyanin and total phenol were 65.87mg/L and 0.76 g/L, respectively. For blueberry juice with the same concentration factor, direct ultrafiltration, direct nanofiltration and sequential ultrafiltration+ nanofiltration required approximately 120, 180 and 133 min. Meanwhile, the membrane flux of direct nanofiltration and the sequential nanofiltration decreased by 87.8% and 75.6%, respectively.Therefore, compared with the direct membrane method, the sequential membrane method was more efficient than the direct nanofiltration to obtain the blueberry juice with higher clarity.
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