以水提醇沉工艺,采用单因素实验和正交实验设计方法研究料液比、提取温度、提取时间以及提取次数对牛蒡菊糖提取率的影响,得到牛蒡菊糖提取的最佳因素组合:料液比1∶15(g∶mL),提取温度80℃,提取时间90 min,提取2次,提取率为90.86%。比较不同的脱色、脱蛋白方法,得到纯度较高的均一多糖。 Water extraction alcohol precipitation process, the single factor experiment and orthogonal experiment design method to study the material liquid ratio, the extraction temperature, the extraction time and the extracting times on the extraction rate of burdock inulin, obtain the optimal combination of the extraction technology of burdock: The ratio of solid to liquid was 1:15 (g: mL), the extraction temperature was 80 ℃, the extraction time was 90 min, and the extraction time was 90.86%. Compare different decolorization and deproteinization methods to obtain homogeneous polysaccharide with high purity.