The ultrasonic-assisted extraction process of polyphenol from konjac glucomannan by ethanol a-queous was studied .The influences of the ultrasonic temperature , ethanol concentration , ultrasonic time , ma-terial-solvent ratios on the yield were investigated .Under the ultrasonic power was 150 W, the optimal extrac-tion conditions were 60%alcohol concentration ,70℃ultrasonic temperature , 50 min ultrasonic time ,1∶20 ma-terial-solvent ratio.The extraction efficiency of polyphenol was 1.174mg/g fresh konjac under optimum tech-nological conditions .Ultrasonic-assisted extraction was a good method to extract polyphenol from konjac gluco-mannan .%为了改善魔芋多酚的提取工艺，研究了超声波辅助提取魔芋多酚的最佳工艺。通过考察不同超声温度、乙醇浓度、超声时间、料液比等因素对魔芋多酚提取率的影响，优化了魔芋多酚提取工艺。试验结果表明：在超声功率为150W时，乙醇浓度60％、超声温度70℃、料液比1∶20下超声50min，魔芋多酚的提取量最高为1．174 mg/g鲜魔芋，超声波辅助可以很好地提取魔芋多酚。
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