Total flavonoids were extracted from Antidesma montanum by using single-factor experiment to determine the effect of ethanol concentration, temperature, duration of sample extraction, solid-liquid ratio and extraction times on the extraction ratio of total flavonoids. An orthogonal experimental design was arranged to optimize the technology for extraction of the total flavonoids from A . montanum . The results showed that the optimal condition for extracting total flavonoids from A . montanum was as follows: 5%ethanol, solid-liquid ratio of 1:10, temperature 90℃, and heat reflux extraction for 2 h and 3 times. Under the optimal condition, the total flavonoids content extracted from A . montanum was (4.5486±0.0415) mg/g. An optimal technology for extraction of total flavonoids from A . montanum was hence established, which would provide scientific data for further research, development and utilization of A . montanum germplasm resources.%通过单因素试验,分析乙醇浓度、 提取温度、 提取时间、 料液比、 提取次数等对总黄酮提取率的影响,采用正交试验确定山地五月茶总黄酮的最佳提取工艺.结果表明,山地五月茶总黄酮的最佳提取条件为乙醇浓度85%、 料液质量体积比1:10、 提取温度90℃,加热回流提取2.0 h,提取3次.在此条件下,测得山地五月茶总黄酮的含量为(4.5486±0.0415)mg/g.本研究建立了山地五月茶总黄酮的提取工艺,可为山地五月茶资源的充分利用、 研究开发等提供科学依据.
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