本文選題：蓮子心 + 膜分離技術(shù)��； 參考：《中國食品學(xué)報(bào)》2017年08期

【摘要】：以蓮子心水提液為研究對(duì)象,研究不同的膜組件對(duì)蓮子心水提液中蛋白質(zhì)、糖類和黃酮類化合物的分級(jí)截留率,篩選適合蓮子心中的活性成分分離的膜組合方式。結(jié)果顯示:(1)蓮子心水提液中的主要活性成分為糖類、蛋白質(zhì)及黃酮類化合物,以蓮子心干重計(jì),其含量分別為7.85%,1.41%,1.42%。(2)對(duì)蓮子心水提液具有較好分離效果的膜組合方式為PS-10超濾膜+HPS-3超濾膜組合。PS-10超濾膜對(duì)蓮子心水提液中蛋白質(zhì)的截留率為74.65%,對(duì)黃酮類化合物和糖類的截留率分別為9.09%和15.45%;HPS-3超濾膜對(duì)PS-10超濾膜透過液中糖類的截留率為69.46%,而對(duì)黃酮類化合物的透過率僅為18.67%。PS-10超濾膜與HPS-3超濾膜組合方式可用于蓮子心水提液中的功能活性成分的分離,分離效率較高。該分離技術(shù)能夠?yàn)樘烊划a(chǎn)物的研究與應(yīng)用提供技術(shù)支持。
[Abstract]:Taking the water extract of lotus seed core as the research object, the paper studied the fractional rejection rate of protein, carbohydrate and flavonoid compounds from the water extract of lotus seed core by different membrane components, and screened the membrane combination method suitable for the separation of active components in lotus seed core. The results showed that the main active components in the water extract of lotus seeds were carbohydrate, protein and flavonoids. The membrane combination of PS-10 ultrafiltration membrane, HPS-3 ultrafiltration membrane combination, HPS-3 ultrafiltration membrane combination, the rejection rate of protein in lotus seed core water extract is 74.65%. The rejection rate of HPS-3 ultrafiltration membrane for PS-10 ultrafiltration membrane is 69.46%, while the transmissivity for flavonoids is only the combination of 18.67%.PS-10 ultrafiltration membrane and HPS-3 ultrafiltration membrane, which can be used in the water extract of lotus seed heart. The absorption rate of HPS-3 ultrafiltration membrane is 9.09% and 15.45% respectively, and the rejection rate of HPS-3 ultrafiltration membrane on PS-10 ultrafiltration membrane is 69.46, while the transmissivity of flavonoids is only the combination of 18.67%.PS-10 ultrafiltration membrane and HPS-3 ultrafiltration membrane. Separation of active components, The separation efficiency is high. The separation technology can provide technical support for the research and application of natural products.
【作者單位】： 華中農(nóng)業(yè)大學(xué)教育部環(huán)境食品學(xué)重點(diǎn)實(shí)驗(yàn)室;
【基金】：國家科技支撐計(jì)劃項(xiàng)目(2012BAD31B00)
【分類號(hào)】：TQ028.8;TQ914.2

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