【摘要】 闽北特色擂茶是一种以茶叶、陈皮、甘草（原辅料比为10?1?1）为主要原料，利用擂钵和擂茶棍手工制作的传统天然饮品。以闽北特色擂茶多糖浸出率为考察对象，选取料液比、提取时间、提取温度、超声波处理时间等4个影响因子开展单因素试验，选用L₉（3⁴）进行了正交试验并做验证实验，优化闽北特色擂茶多糖提取工艺。结果表明：料液比1 g?100 mL,超声波处理时间25 min,提取温度90℃,时间60 min为闽北特色擂茶多糖提取最佳工艺参数，多糖浸出率为2.57%,为闽北特色擂茶产品开发提供科学依据。更多还原

【Abstract】 The characteristic grinding tea in northern Fujian is a traditional natural drink manually made by grinding bowl and tea-grinding stick, with tea leaves, dried tangerine peel and licorice as the main raw materials（the ratio of raw materials to ingredients is 10?1?1）. Taking the leaching yield of polysaccharide from the characteristic grinding tea in northern Fujian as the research object, single factor experiments were conducted with four influencing factors chosen, e.g. solid-liquid ratio, extraction time, extraction temperature and ultrasonic treatment time, and orthogonal experiments and verification experiments were conducted with L₉（3⁴） to improve the extraction technology of polysaccharide from the characteristic grinding tea in northern Fujian. The results suggest that the optimum technological parameters for extracting polysaccharide from the characteristic grinding tea in northern Fujian are as follows: solid-liquid ratio 1g: 100mL, extraction temperature 90℃, extraction time 50min, ultrasonic treatment time 25min, and the leaching yield of polysaccharide is 2.57%, providing theoretical basis for the development of characteristic grinding tea in northern Fujian.更多还原