中文摘要：

通过单因素试验和Box-Behnken中心组合试验设计,优化酶解法提取蒲公英多糖工艺。研究了酶解p H、酶解时间、酶解温度、酶浓度等因素对蒲公英多糖提取率的影响,利用响应面法处理试验数据,确定了酶解法优化蒲公英多糖的提取工艺参数。对蒲公英多糖提取率的影响次序为：酶浓度〉酶解时间〉酶解温度〉p H;木瓜蛋白酶提取蒲公英多糖提取率（3.11%）最高;最优提取工艺参数为：p H为9.20,酶解温度为46.18℃,酶解时间为123 min,酶含量为3.38%（酶质量/蒲公英质量）。

英文摘要：

To optimize the extraction technology of polysaccharides from Herba Taraxaci,contrast experiment were carried out. The single factor experiment and Box-Behnken experiment were designed to study the effects of the p H, enzymolysis time,enzyme solution temperature, enzyme concentration on the extraction yield by enzymatic hydrolysis. On the basis of the type selection of enzyme, the optimum parameters of Herba Taraxaci polysaccharide extraction yield was determined. Results analysis of variance showed that enzyme concentration could have a greater impact on the extraction rate of polysaccharides, then was enzymolysis time and enzyme solution temperature,the last was the p H. The extraction yield by papaya protease was the highest（3.11 %）;The optimal conditions of extraction by enzymatic hydrolysis were：p H 9.20,enzyme solution temperature 46.18 ℃,enzymolysis time 123 min,enzyme content 3.38 %（enzyme quality/quality of dandelion）.