超声波辅助提取青稞β-葡聚糖的工艺条件优化

Optimization of ultrasonic-assisted extraction technology of β-Glucan from barleys

以青稞为原料,利用超声波辅助提取β-葡聚糖。通过单因素实验及二次回归中心组合实验研究了超声波功率、液料比、提取温度、溶液pH值及提取时间等因素对β-葡聚糖得率的影响。确定了在实验范围内各影响因素对β-葡聚糖得率作用的大小依次为:超声波功率>溶液pH值>提取温度>提取时间,超声波辅助提取青稞β-葡聚糖的最优工艺参数为:提取温度60℃,提取时间20min,超声波频率20kHz、功率400W,液料比20∶1(v/m),pH值10,提取2次。在该工艺条件下提取3次,β-葡聚糖的得率达3.65%;所建立的数学回归模型能够较准确预测青稞β-葡聚糖的得率。

Barleys were taken as raw materials and the ultrasonic-assisted extraction technology was used to extract β-Glucan. The single factor experiment and quadratic orthogonal Box-Benhnken regression combination design were adopted to study the effects of such factors as ultrasonic power, liquid-solid, extraction temperature, pH value and extraction time on β-Glucan yield. The optimal technological condition of β-Glucan extraction from barleys by ultrasonic was determined, then extraction regression mathematical model was established. The order of factors that influence the β-Glucan yield within the experimental range was as follows： ultrasonic power 〉pH value 〉extraction temperature 〉extraction time. The optimal technological parameters of β-Glucan extraction from barleys should be as follows： extraction temperature 60℃, extraction time 20 minutes, ultrasonic frequency 20 kHz, power 400 W, liquid-solid 20：1（v/m）, pH value 10, 2 times. And such conditions, the β-Glucan yield after extraction three times is 3.65%. and the established regression mathematical model can predict the β-Glucan yield accurately