选取提取温度、乙醇体积分数、料液比3个影响因素,根据黄酮得率研究微波提取其过程的动力学特性。结果表明,采用微波提取时,得率-时间关系和ln(C∞/(C∞-C))-t关系均显示:在提取的初始阶段,银杏黄酮得率能在较短时间内迅速提高,提取过程符合一级动力学方程反应特征。对于银杏黄酮的微波提取,在初期适当提高温度、增加溶剂浓度将利于目标产物的溶出。 Three influencing factors, extraction temperature, ethanol volume fraction and solid-liquid ratio, were selected to study the kinetic characteristics of microwave extraction process based on the yield of flavonoids. The results showed that the relationship between yield and time and ln (C∞ / (C∞-C)) -t showed that the yield of ginkgo flavone increased rapidly in a short period of time , The extraction process in line with the first-order kinetic equation response characteristics. Microwave extraction of ginkgetin, the appropriate initial increase in temperature, increase the concentration of the solvent will facilitate the dissolution of the target product.