FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10 ): 133-136.doi: 10.7506/spkx1002-6630-201010026

• Processing Technology • Previous Articles     Next Articles

Optimization of Extraction and Membrane Separation of Red Pigments from Garcinia mangostana L.

ZHANG Xiao-man,MA Yin-hai*,LI Yong,YAN Sheng-bo   

  1. Department of Chemical Science and Technology, Kunming University, Kunming 650031, China
  • Received:2009-12-16 Online:2010-05-15 Published:2010-12-29
  • Contact: MA Yin-hai


A procedure based on acid extraction and membrane ultrafiltration separation was presented for the preparation of red pigments from the fruits of Garcinia mangostana L.. The optimal conditions for red pigment extraction were determined using a 3-factor, 3-level orthogonal array design to be extraction temperature 50 ℃ and material/liquid 1:8 (g/mL) for an extraction duration of 120 min. Microfiltration followed by ultrafiltration under the optimal conditions of transmembrane pressure 0.12 MPa and cross flow velocity 2500 L/h provided optimal purification of the obtained red pigment extract. The Garcinia mangostana L. red pigment product obtained after vacuum distillation and vacuum drying exhibited a color value of 22.15, which was 3.5 times higher than before purification.

Key words: Garcinia mangostana L., red pigment, extraction, purification

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