采用回流热水提取法、超声提取法、微波提取法、高温热水提取法提取香菇多糖，通过香菇多糖抗氧化活性、分子形态、单糖组成等指标对提取方法进行评价．结果表明: 在相同的提取时间内，高温热水提取所得香菇多糖的提取率最高，达14.25%; 高温热水提取的多糖相对分子质量最小;不同提取方法提取的多糖溶液的黏度均随浓度的增大而增大，在相同浓度下多糖溶液的表观黏度大小依次为回流热水提取＞微波提取＞超声提取＞高温热水提取;高温热水提取的多糖分子高度最低、平均粗糙度最小; 不同的提取方法会对多糖的聚集度和支链结构产生一定的影响，并因此影响其抗氧化活性，4 种方法提取的多糖抗氧化活性大小依次为: 超声提取＞微波提取＞回流热水提取＞高温热水提取; 不同提取方法提取的多糖的单糖组成均以甘露糖、葡萄糖和半乳糖为主．

Lentinan was extracted from Lentinus edodes through hot water reflux,high temperature-hot water,ultra-sonic and microwave.Then,these extraction methods were evaluated according to the antioxidant activity,molecular shape and monosaccharide composition of the products.The results show that (1) within the same amount of extrac-tion time,the high temperature-hot water method achieves the maximum lentinan yield rate (14.25%) ; (2) the polysaccharides obtained through high temperature-hot water are of the lowest relative molecular mass; (3) the ap-parent viscosities of the four polysaccharide solutions obtained respectively through the above four extraction me-thods all increase with the increase of the polysaccharide concentration,and they are in the order of hot water reflux ＞microwave ＞ ultrasonic ＞ high temperature-hot water at the same concentration; (4) the high temperature-hot water extraction brings about the polysaccharides with the smallest molecule height and the lowest average rough-ness;(5) different extraction methods all affect the aggregation and branches of polysaccharides to a certain de-gree,thus making the corresponding antioxidant activities in the order of ultrasonic ＞ microwave ＞ hot water re-flux＞ high temperature-hot water; and (6) the polysaccharides obtained through different extraction methods are mainly composed of mannose,glucose and galactose.