Abstract:  To degrease and to decolor on mongolia mushroom through supercritical CO2 fluid extraction, the effects of this methodon polysaccharide extraction were studied . The optimum conditions of supercritical CO2 fluid extraction were determinedthrough orthogonal test: the pressure 30 MPa, temperature 45℃, time 60min, CO2 flow 26L/h. The percentage of extraction is2.11%. The color of product is milk white, the flavor pure and the fat content 0.01%. By using this material to extract the mongoliamushroom polysaccharide, the extraction rate of polysaccharide is 6.24% and the polysaccharide’s color is milk white with nostrange smell. The extraction rate is 4.2 times and 1.8 times in comparison with non- supercritical CO2 fluid extraction andtreatment by solvent respectively.

Key words: mongolia mushroom, polysaccharide, supercritical CO2 fluid extraction