伏苓為一種食藥用真菌，主要生活性成分為三萜類及茯苓多醣體。要理研究證實其具有抗發炎、抗氧化、免疫調節、抗腫瘤、降血糖、鎮靜、利尿及止吐等作用。本研究之目的先分析不同固態基質進行茯苓固態發酵之有效成分中的多醣和三萜含量，再討論微波功率、萃取時間對茯苓固態發酵產物中多醣及三萜類含量之影響，並與熱水萃取、超音波萃取比較其萃取效果。研究結果發現太空包生產茯苓固態發酵產物以發酵兩週的茯苓薏仁發現產物之多醣含量最多，達31.02%，發酵四週的茯苓大豆發酵產物之三萜類含量最高，達2.68%。茯苓多醣和三萜類的萃取溶劑分別為水及95%乙醇，固液比皆為1 : 20，控制微波輸出功率在300W，微波加熱5 min為最加微波萃取條件。微波萃取茯苓發酵產物之多醣與三萜所需的時間明顯比熱水萃取6 h及超音波萃取20 min短且效率佳。

Poria cocos is an edible and medicinal fungus. The main bioactive compounds are polysaccharides and triterpenoids. The pharmacological studies confirmed that it has several biological functions such as antiinflammatory, antioxidant, immuno-modulatory, anti-tumor, sedative, diuretic and antiemetic activities. The objectives of this study were to analyze the polysaccharide and triterpenoid contents in the solid-state fermented products of Poria cocos grown in different media, investigate the effect of microwave power, and extraction time on the polysaccharides and triterpenoids contents in the fermented products of Poria cocos, and compare the extraction efficiency of hot water extraction and ultrasonic extraction. The results showed that the highest polysaccharide content was 31.02% in Poria-fermented adlay, and the highest triterpenoid content was 2.68% in Poria-fermented soybean. The solvents used for extracting polysaccharide and triterpenoid were water and 95% ethanol, respectively. The solid-liquid ratio was 1 : 20. The optimal microwave extraction was achieved when heating under the microwave output power at 300 W for 5 min. Compared to using the hot water reflux method for 6 h or ultrasonic extraction for 20 min, shorter time and better efficiency were obtained when the microwave method was used to extract polysaccharide and triterpenoid in solid-state-fermented products of Poria cocos.