以宜兴百合为原料,采用超声辅助法提取百合中的多糖物质.通过单因素试验,考察不同水平的超声功率、超声温度、超声时间和液料比对百合多糖得率的影响,并在单因素试验的基础上采用响应面法优化超声辅助提取百合多糖的工艺条件.试验结果表明,百合多糖最佳提取工艺条件为:超声功率176 W,超声温度52℃、超声时间30 min和液料比15:1(mL/g),在该条件下,百合多糖的平均得率为12.37％,与理论预测值间差异不显著,表明试验获得的回归数学模型能够准确预测百合多糖的得率.%The polysaccharide from Lily was extracted by ultrasonic-assisted extraction (UAE) method using flesh Lily in Yixing as raw materials.Firstly,the effects of the four main factors (ultrasonic power, ultrasonic temperature, ultrasonic time and ratio of water to material) on the yield of Lily polysaccharide was discussed through single-factor experiments. The extraction technological condition of Lily polysaccharide was optimized with response surface method after single-factor test. Results showed that the maximum extraction yield of Lily polysaccharide was obtained at ultrasonic power 176 W, extraction temperature 52℃, extraction time 30 min and ratio of water to material 15:1(mL/g). Under this condition, the yield of Lily polysaccharide with ultrason-ic extraction was the best of 12.37％,and the difference was not significant compared with the theoretical pre-diction. The mathematical model obtained in this experiment could accurately predict the yield of polysaccharide from Lily. This results will provide an experimental basis to further develop the resources of Lily in Yixing.
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