Abstract:The process parameters of ultarsonic assisted hot water extraction of polysaccharide from pineapple pomace were optimized by using Plackett-Burman experiment design and response surface methodology.Six factors were evaluated for their effects on the yield of polysaccharide from pineapple pomace using Plackett-Burman experiment design on the base of single factor experiment results，and waterbath temperature，solidto-liquid ratio，ultarsonic time were identified as the most significant variables.Subsequently，the path of steepest ascent was undertaken to approach the optimal region of the three significant factors，and response surface methodology was adopted to optimize the best parameter level.The optimal extraction conditions were as follows：waterbath temperature was 98℃，waterbath time was 2.5 h，solid-to-liquid ratio was 1∶50（g/mL），ultrasonic temperature was 60℃，ultrasonic power was 120 W，ultrasonic time was 40 min.Under these conditions，the theoretical and actual polysaccharide yield were 1.67%and 1.62%，respectively.The results indicated that the optimized process was reasonable and feasible，and could be used for the extraction of polysaccharide from pineapple pomace.