中文摘要：

为研究水溶性茯苓多糖提取方法，分别采用热水提取法及超声提取法提取水溶性茯苓多糖，并以杂多糖的得率为指标设计正交试验，采用BSTFA（双（三甲基硅烷基）三氟乙酰胺）和DMF（N，N-二甲基甲酰胺）对杂多糖进行衍生化，采用D-果糖作内标进行气相色谱-质谱联用（GC—MS）定量分析．实验表明：热水浸提的最佳条件为固液比1：40，提取时间3h，提取温度90℃；超声波法最佳条件为固液比1：40，提取时间60min，超声功率为100W．热水提取和超声提取水溶性茯苓多糖的平均提取率分别为13．0％，8．6％，热水浸提法的多糖得率较高．均高于现有文献值报道．

英文摘要：

This work has inverstigated the extraction methods of water soulble pachymaran and qualitatively and quantitatively determined poly sacchairide components of Poria cocos F. A. Wolf by gas chromatography-mass spectrometry（GC-MS）. Water-soluble pachymaran was extracted by hot water and ultrasound,respectively. The optimum extraction conditions were obtained by a series of orthogonal tests in which heteropolysaccharide yield was used as an indicator. STFA （bis-（trimethylsilyl）trifluoroacetamide） was used as the derivative agents to react with extracted polysaccharides for better volatility and stability, before the GC-MS quantitative analysis. D- fructose was used as the internal standard for quantitative analysis. Experimental results show that the optimum conditions of hot water extraction are follows： solid-liquid ratio 1 ： 40, extraction time 3h, extraction temperature 90 ℃ ; whereas optimum conditions of ultrasound are solid-liquid ratio 1 ： 40, extraction time 60 mint ultrasonic power 100 W. The average on rates of water-soluble pachymaran by hot water and ultrasonic extractions were 13.0% and 8.6%, respectively, In this study, whicht is higher than previously reported value.