目的:确定山黄皮果仁中总黄酮最佳提取工艺。方法:采用超声波辅助法提取山黄皮果仁中的黄酮类化合物,通过单因素实验和正交实验,考察超声波提取条件(乙醇浓度、料液比、超声波功率、提取温度及超声波提取时间)对山黄皮果仁总黄酮提取率的影响。结果:山黄皮果仁总黄酮提取最佳工艺为:温度50℃,60%乙醇,料液比1:35,超声功率70 W,提取时间30 min。结论:在此工艺条件下提取,总黄酮提取率为1.159%。 Objective: To determine the best extraction technology of total flavonoids in the yellow hull kernel. Methods: Ultrasound-assisted extraction of flavonoids from kiwifruit kernels was studied. The effects of ultrasonic extraction conditions (ethanol concentration, solid-liquid ratio, ultrasonic power, extraction temperature and ultrasonic extraction time) were investigated by single factor experiments and orthogonal experiments Effect of Flavonoids Extraction from Flavordia. Results: The optimum extraction conditions of total flavonoids from the kernels were as follows: temperature 50 ℃, ethanol 60%, solid-liquid ratio 1:35, ultrasonic power 70 W and extraction time 30 min. Conclusion: Under the conditions of extraction, the total flavonoids extraction rate was 1.159%.