Membrane Separation Technique for Purifying Proanthocyanidins from Peanut Skin

doi:10.7506/spkx1002-6630-201020037

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 183-186.doi: 10.7506/spkx1002-6630-201020037

• Processing Technology • Previous Articles Next Articles

Membrane Separation Technique for Purifying Proanthocyanidins from Peanut Skin

LIU Zhi-qiang1,2，ZHANG Chu-shu1，SUN Jie1，YU Li-na1，ZHANG Yan2，WANG Shi-qing2，YANG Qing-li1,*

1. Shandong Peanut Research Institute, Qingdao 266100, China ；
2. College of Food Science and Engineering, Qingdao Agricultural University, Qiangdao 266109, China

Received:2010-06-21 Revised:2010-09-16 Online:2010-10-25 Published:2010-12-29
Contact: YANG Qing-li1 E-mail:rice407@sohu.com

Abstract

Abstract:

The proanthocyanidin-rich extract from peanut skin was purified and condensed by membrane separation technique. The purification effects of membrane modules with different pore sizes (NF-500, HPS-1, PS-5 and PS-10) on the extract were assessed. Collectively considering product yield and purity, the optimal purification conditions were using HPS-1 module at a trans-membrane pressure of 0.54 MPa and an operating temperature of 25 ℃. Under such purification conditions, the yield and purity of purified proanthocyanidin were up to 13.3% and 85.8%, respectively.

Key words: proanthocyanidin, peanut skin, membrane separation

CLC Number:

TS202.3

LIU Zhi-qiang1,2，ZHANG Chu-shu1，SUN Jie1，YU Li-na1，ZHANG Yan2，WANG Shi-qing2，YANG Qing-li1,*. Membrane Separation Technique for Purifying Proanthocyanidins from Peanut Skin[J]. FOOD SCIENCE, 2010, 31(20): 183-186.

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Membrane Separation Technique for Purifying Proanthocyanidins from Peanut Skin

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