Abstract: In the present research,hot water was applied as solvent to extract the polysaccharide from Xinjiang black mulberry fruit,and the technological parameters were optimized by the means of orthogonal test design. The effect on the extraction rate of the polysaccharides from high to low is processing time,solid-liquid-ratio,extractive temperature and extractive times. The optimal extraction conditions are temperature 70 ℃,time 2 hours,extraction times 3 and solid-liquid-ratio 1:30. Under these conditions,the extraction rate of the polysaccharides from Xinjiang black mulberry fruit is 3.24%.

Key words: mulberry fruit, polysaccharide, extraction, orthogonal test design, determination