Removal of Brown Colour and Polyphenols in Dangshan Pear Juice with Ultrafiltration Membranes

Abstract

Abstract: Removal of dark color brown pigments and polyphenols of Dangshan pear juice by ultrafiltration membranes were studied. PES (polyethersufone) ultrafiltration membranes with different molecular weight cut-off (10,3 and 1k) were used to process Dangshan pear juice. To the removal of dark color,10k and 3k can remove some dark color,while the removal rates was up to 51% for 1k. All of the 3 kinds membranes can reduce polyphenols effectly,and the reduce rate increase with the decrease of molecular weight cut-off. Removal of polyphenols and brown colour is due to absorption and sieving of membrane. Ultrafiltration affects some component of Dangshan pear juice. Initial capacity could be restored easily by regenerating. Removal capacity of dark color brown pigments and polyphenols make ultrafiltration membranes shows a wide apply foreground in the future juice processf ield.

Key words: , Dangshan pear juice； ultrafiltration； pigment； polyphenols；

Yang-Yi, Xie-Hui-Ming, 欧Kai-Zhen, You-Feng-Hui. Removal of Brown Colour and Polyphenols in Dangshan Pear Juice with Ultrafiltration Membranes[J]. FOOD SCIENCE, 2006, 27(11): 331-335.

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Removal of Brown Colour and Polyphenols in Dangshan Pear Juice with Ultrafiltration Membranes

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