Abstract: In this study, the ultrasonic-assisted enzymatic extraction was employed to extract polysaccharides from Kadsura longipedunculata and the extraction process was also studied. Based on single factor experiments, the response surface methodology (RSM) was carried out to further optimize extraction conditions. The optimal extraction condition were extraction temperature 57℃, extraction time 66 min, extraction pH 4.8, enzyme dosage 3.0%. Under the optimum conditions, the yield of crude polysaccharide was 8.73%±0.25%. In summary, the extraction process involved in the study could significantly reduce polysaccharide extraction time and solvent consumption, reduce temperature and effectively improve the extraction yield. Therefore, this process can be applied in the extraction of polysaccharides from Kadsura longipedunculata. The results provided a scientific basis for developing and utilization of polysaccharide from Kadsura longipedunculata.

Key words: polysaccharide from Kadsura longipedunculata, response surface methodology, ultrasonic assisted enzymatic extraction

摘要： 为了建立超声波辅助酶法提取南五味子多糖的方法，并研究其提取工艺。按照Box-Benhnken中心组合试验设计原理，以多糖得率为响应值，以单因素实验数据为基础，进行响应面分析实验，考察提取pH、提取温度和提取时间对多糖得率的影响。结果显示：最佳提取工艺条件为：提取pH为4.8、提取温度57℃、提取时间66 min、复合酶用量为3.0%，最佳工艺条件下南五味子多糖得率为8.73%±0.25%。研究结果表明，该提取方法可减少多糖提取时间和提取溶剂用量，降低温度，有效提高了多糖的提取得率，可应用于南五味子多糖的制备。研究结果为南五味子多糖的开发应用提供了较好的依据。

关键词: 南五味子多糖, 响应面分析法, 超声辅助酶法提取