Application of Membrane Technique in Production of Anthocyanins from Black Rice

doi:10.7506/spkx1002-6630-201206061

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (6): 297-300.doi: 10.7506/spkx1002-6630-201206061

• Technology Application • Previous Articles

Application of Membrane Technique in Production of Anthocyanins from Black Rice

HAN Hao1，LI Xin-sheng1,2,3,*，ZHANG Zhi-jian1,3，LIANG Yin-ku1,2，GAO Yue1，LIU Xin1， YANG Zhi-yong1，MA Jiao-yan1

(1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China； 2. Bio-resources Key Laboratory of Shaanxi Province, Hanzhong 723001, China； 3. Shaanxi Province Black Organic Food Engineering Technology Research Center, Hanzhong 723001, China.)

Online:2012-03-25 Published:2012-03-03

Abstract

Abstract: Objective: To improve the pruification efficiency and the yield of anthocyanins from black rice as well as its application charactersitics in wine and beverage by using membrane technique during the production of anthocyanins. Methods: Two kinds of ceramic membranes with molecular weight cut off (MWCO) of 2000 kD and 1000 kD, respectively, were used for the degrease of black rice. Meanwhile, one kind of nanofiltration membrane with MWCO of 100 D was used for the extraction of anthocyanins from degreased black rice. Results: The ceramic membrane with MWCO of 1000 kD revealed better degreasing effect than that of ceramic membrane with MWCO of 2000 kD. Moreover, the nanofiltration membrane with MWCO of 100 D could meet expected requirements during condensation process. Conclusion: The ceramic membrane with MWCO of 1000 kD and nanofiltration membrane with MWCO of 100 D can be used for industrial production of anthocyanins from black rice.

Key words: membrane technique, anthocyanins from black rice, degrease, condensation, industrialization

CLC Number:

HANHao，LIXin-sheng，ZHANGZhi-jian，LIANGYin-ku，GAOYue，LIUXin，YANGZhi-yong，MAJiao-yan. Application of Membrane Technique in Production of Anthocyanins from Black Rice[J]. FOOD SCIENCE, 2012, 33(6): 297-300.

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Application of Membrane Technique in Production of Anthocyanins from Black Rice

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