中文摘要：

研究了果胶酶法提取黑穗醋栗果实中活性多糖的最佳提取工艺，进行了单因素实验，考察温度、pH值、料液比及酶添加量对黑穗醋栗多糖提取率的影响；在此基础上，采用L9（4^3）正交试验，确定了最佳提取工艺条件：温度为60℃，pH值为4．5，料液比为1：10，酶添加量为2．0％。在最佳工艺条件下，多糖的提取率为8．23％。

英文摘要：

The technology for the extraction of polysaccharide from blackcurrant was studied in order to raise the extraction ratio. Firstly, the optimal dosages of temperature, pH, materiel ratio and pectinase ratio were determined through the single factor test. Then, the optimum temperature 60℃, pH 4.5, materiel ratio 1 ： 10, and pectinase ratio 2.0% were found out through the L9（3^4） orthogonal test with the content of polysaccharides reaching 8.23%.