To optimize the ultrasound-assisted extraction process of polysaccharides from Citrus sinensis(L.) Osbeck peel, single factor tests and orthogonal tests were used to design the test program. The effects of liquid-solid ratio, ultrasonic power, extraction temperature and extraction time on the extraction rate were investigat-ed. The results showed the optimal conditions as follows:liquid-solid ratio was 20∶1(mL/g), ultrasonic power was 320 W, extraction temperature was 70℃, and extraction time was 20 min. With this process, the higher relative yields of polysaccharide reached 30.2%. The experiments with good reproducibility, extraction process was stable and feasible. For the development and utilization of citrus peel residues, this study showed a certain reference value.%为优化超声波辅助提取脐橙皮粗多糖的工艺，采用单因素试验和正交试验设计试验方案，考察了液固比、超声波功率、提取温度和提取时间对提取率的影响。结果表明，液固比为20∶1（mL/g）、超声波功率为320 W、提取温度为70℃、提取时间为20 min时，多糖提取率可达30.2%，试验重现性好，工艺稳定可行，对于开发利用柑橘类果皮渣具有一定的参考价值。
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