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采用乙醇浸提法提取糙米黄酮。在单因素试验的基础上，通过正交试验确定糙米黄酮的最佳提取工艺条件：提取温度70℃，提取时间5 h ，料液比（g∶mL ）1∶30，乙醇体积分数40％，在此条件下糙米黄酮的提取量为0.6891 mg/g。和维生素C对比，考察糙米黄酮对羟自由基（?OH ）的清除能力，结果为糙米黄酮对羟自由基具有较强的清除能力，且在同质量浓度下，糙米黄酮对羟自由基的清除能力＞维生素C对羟自由基的清除能力。“,”The extraction technology of total flavonoids from brown rice with alcohol was studied .Based on single factor test , orthogonal design was used to optimize technology for extracting flavonoids from brown rice .The best extraction conditions were determined as below :extraction temperature 70 ℃ ,ex-traction time 5 h ,ratio of material-liquid (g∶mL ) 1∶30 ,concentration of alcohol 40% .Under these con-ditions ,extraction amount of flavonoids from brown rice was 0.689 1 mg/g .Hydroxyl free radical (?OH) scavenging capacity of flavonoids from brown rice was compared with vitamin C .Flavonoids of brown rice had a strong scavenging capacity on hydroxyl free radicals .Compared with vitamin C in the same quality concentration ,the scavenging capacity on hydroxyl free radicals of flavonoids from brown rice was stronger than that of vitamin C .