FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (5): 172-176.

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Studies on Ultrasonic Extraction Technology of Bioactive Polyphenol Compound from Barley

 LIU  Qing, YAO  Hui-Yuan, YANG  Bin, WANG  Ji-Zhou   

  1. 1.Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, China;2.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China)
  • Online:2006-05-15 Published:2011-09-16

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Abstract:  The defatted barley powder was used as primal material. Effects of ultrasonic time, concentration of ethanol and ratio of liquid to material on extraction yield were investigated by using ultrasonic technology, and then the experiment of response surface analysis(RSA) was designed. The optimum extraction conditions for barley total polyphenol, and proanthocyanidin after RSA were established as follows: 65% ethanol(V/V)as solvent, ratio of solvent to material 27:1(V/W) and ultrasonic time 10min with the yield of total polyphenol 3.05mg/g, and the yield of proanthocyanidin 1.18mg/g.

Key words: barley, polyphenol, proanthocyanidin, ultrasonic extraction, response surface analysis