Abstract: In present research, the polysaccharide was extracted from mulberry fruit using hot water. Firstly, the effects of temperature, solid-liquid ratio, time and times on the extraction rate of polysaccharides were investigated. Then, the techniques were optimized using orthogonal test. The results showed that the temperature and solid-liquid ratio showed significant effect on the extraction of polysaccharides of mulberry fruit. The optimize technique of extracting condition was temperature 80 ℃, solid-liquid ratio 1:30, time 4 hours and times 2. Under this condition, the extracting rate of polysaccharides of mulberry fruit was measured about 5.71%.

Key words: mulberry fruit, polysaccharide, extraction technology, optimization