以荠菜为原料,用超声辅助方法对荠菜总黄酮进行提取研究。通过单因素、正交试验设计考察不同因素对荠菜黄酮提取率的影响,试验结果表明最适宜的工艺条件如下:60%丙酮为最佳提取溶剂,原料粉质量与丙酮体积的比例,即料液比1∶10,原料浸泡1h后,超声提10min,共提取2次,荠菜总黄酮提取率达到2.05%。 Using shepherd’s purse as raw material, the total flavonoids of shepherd’s pursee were extracted by ultrasonic assisted method. The effects of different factors on the extraction rate of flavonoids in Shepherd’s pursee were investigated by single factor and orthogonal experimental design. The experimental results showed that the optimum conditions were as follows: 60% acetone was the best extraction solvent, the ratio of raw material powder to acetone volume, The ratio of 1:10, the material soaked 1h, ultrasonic extraction 10min, extracted a total of 2 times, shepherd’s purse total flavonoids extraction rate of 2.05%.