中文摘要：

以茯苓菌核为原料，采用正交实验法确定超声波辅助热水浸提茯苓水溶性多糖的最佳提取条件，并对超声波辅助提取中药多糖的机理进行初步研究。用苯酚硫酸法测定糖含量，傅立叶变换红外光谱仪（FTIR）分析糖类官能团，气相色谱法测定单糖组成，原子力显微镜观察多糖结构，并将测定结果与传统热水法浸提所得茯苓多糖进行对比。实验结果表明：采用超声波辅助热水浸提可以使水溶性茯苓多糖的提取率达到2．71％（传统热水浸提法提取率为1．49％），传统热水浸提得茯苓多糖（PPTH）与超声波辅助热水浸提得茯苓多糖（PPUH）具有相同的单糖组成，都包含核糖、木糖、甘露糖、果糖、半乳糖和葡萄糖，二者的红外吸收谱也基本相同，原子力显微镜扫描分析显示，PPTH整体呈现网状结构，而PPUH主要以长短不一的近棒状结构存在。

英文摘要：

The optimal extraction conditions of ultrasound-assisted hot water extraction of water-soluble polysaccharide from the sclerotium of poria cocos was determined with the orthogonal design, and the basic study on the mechanism of ultrasound-assisted extraction was performed. The contents ofpolysaccharides were determined by phenol-sulphuric acid method; the polysaccharides functional groups were investigated by fourier transform infrared spectrometer; the monosaccharide compositions of polysaccharides were determined by gas chromatography; the structure ofpolysaccharides was analyzed by atomic force microscopy. The above-obtained results were compared with those of polysaccharides extracted by traditional hot water extraction method. The experimental results showed that the ultrasound-assisted extraction enhance the extraction rate of water-soluble polysaccharide from the sclerotium ofporia cocos to 2.71%（the extraction rate is 1.49% by traditional hot water extraction method）. The components of polysaccharide by ultrasound-assisted extraction （PPUH） were identified by GC as： ribose, xylose, mannose, fructose, galactose, glucose, which are the same as those of polysaccharides by traditional hot water extraction （PPTH）. Meanwhile, the infrared absorption spectra of PPUH and PPTH were basically the same. We found by atomic force microscopy that PPTH on mica formed network-like structure while PPUH existed in the form of rod-like structure.