1. Short extraction time and high efficiency
Cavitation powerfully disrupts cell walls, significantly shortening extraction time. While traditional hot water extraction often takes hours, ultrasonic extraction can usually be completed in tens of minutes, boosting batch processing efficiency and making it suitable for everything from small-scale laboratory trials to pilot-scale scale-up.

2. Low extraction temperature preserves polysaccharide activity
Extraction can be performed at ambient or low temperatures, eliminating the need for prolonged high-heat treatment. 
Polysaccharides are heat-sensitive and prone to degradation, structural damage, and loss of activity at high temperatures; low-temperature ultrasonication effectively preserves molecular weight and biological activities (such as antioxidant and immunomodulatory properties).

3. Higher polysaccharide yield
Ultrasonic cavitation ruptures cell walls, allowing polysaccharides to be released more fully into the solvent. At the same solid-to-liquid ratio, the extraction rate for most plant polysaccharides exceeds that of traditional hot extraction, resulting in better utilization of raw materials.

4. Reduced solvent consumption
Less extraction solvent is required, lowering reagent costs and reducing the burden on subsequent concentration steps; it is also more environmentally friendly.

5. Simple operation, process-friendly, and easy to scale up
Equipment parameters (such as power and duration) are controllable, ensuring good process reproducibility. Laboratory-scale ultrasonic extractors can be directly scaled up to industrial equipment, making the technology suitable for polysaccharide production in scientific research, pharmaceuticals, and food ingredients.

6. Wide range of applications
It is suitable for various raw materials, including fungal polysaccharides, polysaccharides from plant roots, stems, leaves, or fruits, and algal polysaccharides. Using water as the extraction solvent ensures a green, pollution-free process that meets production standards for food and biopharmaceutical ingredients.