中文摘要：

采用Box-Benhnken中心组合试验设计优化龙眼果肉多糖的超声波-酶解辅助提取工艺,建立了包括纤维素酶添加量、超声波功率、酶解温度、pH值和时间的五因素回归模型。经回归模型分析并结合验证试验,确定多糖的最佳提取工艺条件为：以龙眼干果肉（含水率8.47%）为原料,选取纤维素酶（酶活大于等于200 U/mg）添加量2 000 U/g、超声波功率250 W、酶解温度55℃、pH值5.0、时间60 min,在该条件下多糖提取率达38.71%,比传统热水法、酶法、超声波法和微波法分别高9.85%、6.41%、4.35%和3.99%,且差异达到显著水平（P〈0.05）。

英文摘要：

The effects of the amount of enzyme added,ultrasonic power,enzymolysis temperature,pH value and time on the extraction yield of polysaccharides from longan pulp were optimized by response surface methodology.The optimal technological conditions of extraction by ultrasonic and cellulase were determined,then regression mathematical model was established.The optimal technological parameters are as follows： longan pulp with water ratio is 8.47%,cellulase additive ratios is 2000U/g,ultrasonic power is 250W,enzymolysis temperature is 55 ℃,enzymolysis pH value is 5.0,enzymolysis time is 60min,under such conditions,the polysaccharides extraction rate is 38.71%.This result approximated to the value of mathematical model calculated.