响应面优化超声波辅助提取大麦β-葡聚糖工艺  

Process Optimization for Ultrasonic-Assisted Extraction of Barley β-glucan by Response Surface Analysis

作　　者：刘振春[1] 刘春萌[1] 苏彤[2] 

机构地区：[1]吉林农业大学食品与科学工程学院,吉林长春130118 [2]长春职业技术学院,吉林长春130033

出　　处：《食品科学》2013年第14期113-117,共5页Food Science

基　　金：吉林省科技发展计划项目(2011026)

摘　　要：以大麦为原料,用响应面法对超声波辅助提取大麦β-葡聚糖的工艺进行研究。在单因素试验的基础上,以超声时间、提取温度、pH值为自变量,β-葡聚糖得率为响应值,紫外-可见分光光度法检测β-葡聚糖含量,通过响应面分析法对提取工艺进行优化。试验得到的最佳提取工艺条件为pH10.35、提取温度83.34℃、超声时间12.8min,在此条件下进行提取,得率为6.81%,理论值为6.99%。由响应面分析法优化的β-葡聚糖提取最佳工艺所产生的实际得率与理论得率接近,可为实际生产提供理论依据。Barleys were used as the raw material to explore the ultrasonic-assisted extraction of β-glucan.Response surface methodology（RSM） was used to optimize the effects of extraction temperature,ultrasonic time and pH as well as their crossinteractions on extraction rate of β-glucan.The quantification of β-glucan was conducted using a UV spectrophotometer.A regression equation was established to obtain the optimal extraction parameters： ultrasonic time of 12.8 min,extraction pH of 10.35,and extraction temperature of 83.34 ℃.Under this optimal extraction conditions,the extraction rate of β-glucan was 6.81%,which revealed a close agreement with the predicted value.Ultrasonic-assisted extraction can be applied for the production of β-glucan.

关 键 词：大麦β-葡聚糖 超声波 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学]