[目的]优化榴莲壳多糖的微波提取及脱蛋白最佳工艺.[方法]采用L(0)(34)正史试验,以多糖含量为评价指标,利用苯酚-硫酸法测定多糖的含量,确定多糖的提取工艺；以脱蛋白率与多糖损失率为指标,选择最佳脱蛋白方法.[结果]最佳提取工艺为料液比1∶30g/ml,微波功率450W,提取时间6min,提取次数为1次；三氯乙酸法(TCA)为最佳脱蛋白方法.[结论]优化后的工艺条件稳定可行,可为榴莲壳多糖工业化生产提供理论依据.%[ Objective ] The aim was to optimize microwave extraction technology and deproteinization in extraction of polysacfiharides from du-rian shell. [ Method] Phenol-sulphate colorimetry was used to determine the content of polysaccharides. According to the yielti of polysaccharides, the orthogonal design was used to select the extraction technology of polysaccharides. The optimal method was evaluated in terms of the removing ratios of protein and polysaccharide. [Result] The optimum extraction procedure was solid liquid ratio 1:30 g/ml, microwave power 450 W, the extracting time 6 min, and extracting for 1 times. TCA method was optimal for the deproteinization effect. [ Conclusion ] This optimal technology is stable and reliable, which will provide the theoretical basis for the industrialized production of durian shell.
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