Concentration of Perilla Anthocyanins by Ultrafiltration |
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| Authors: | MEI YUH CHUNG LUCY SUN HWANG BEEN HUANG CHIANG |
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| Affiliation: | Authors Hwang and Chiang are affiliated with the Graduate Institute of Food Science and Technology, National Taiwan Univ. Taipei, Taiwan, ROC. Author Chung, formerly with the National Taiwan Univ., is now affiliated with the Wei-Chuan Foods Co., 125, Sung Chiang Rd., Taipei, Taiwan, ROC. Address inquiries to Dr. Chiang. |
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| Abstract: | Anthocyanins were extracted from perilla leaves using 10% citric acid solution. The pigment in the extract could be concentrated by ultrafiltration (UF) with a membrane of M. W. cutoff 6,000, possibly due to the formation of copigmented complexes. In UF operations, fouling was not severe. Increasing either transmembrane pressure or feed concentration resulted in increased solute retention. Recovery of anthocyanin was over 60% by UF at volume concentration ratio of 4. |
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