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

LIU Zhen-chun，LIU Chun-meng，SU Tong   

  1. 1. College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China；
    2. Changchun Vocational Institute of Technology, Changchun 130033, China
  • Online:2013-07-25 Published:2013-08-02

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Abstract:

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.

Key words: barley &beta, -glucan；ultrasound；response surface methodology