Objective]Ethanol extraction of total flavonoids from pumpkin was optimized and scavenging effects on hydroxyl radicals of the extracts was studied. The distribution of total flavonoids content in different parts of pumpkin was analyzed.[Method]In this paper, flavonoids from Pericarp, Fruit and seeds of pumpkin were extracted by using ethanol. The impacts of four single factors on extraction ratio of flavonoids were stud-ied, including solid-liquid ratio, extraction temperature, extraction time and ethanol concentration, the pre-ferred extraction conditions were determined orthogonal experiments.[Result]the preferred extraction conditions were solid-liquid ratio of 1. 0:40 g·mL-1 , temperature of 70 ℃, extraction time of 1. 5 h and ethanol con-centration of 80%. The extraction ratio of flavonoids reached up to 2. 07% for Pericarp, 3. 25% for Fruit and 1. 80% for seeds by using spectrophotometry.[Conclusion] Ethanol extractions of total flavonoids from pump-kin have been proved to be an effective technique, the distribution of total flavonoids content varied greatly in pumpkin.%【目的】优化乙醇浸提南瓜果实中总黄酮工艺,分析南瓜果实不同部位黄酮含量的差异。【方法】以提取液中总黄酮得率为考察指标,乙醇浸提法分别提取南瓜皮、南瓜肉和南瓜籽中的总黄酮,考察料液比、浸提温度和时间、提取液乙醇浓度四个单因素对浸提液中总黄酮得率的影响,设计正交实验确定较佳的浸提条件。【结果】南瓜果实总黄酮浸提的较佳实验条件为：料液比1．0∶50(g·mL-1),浸提温度80℃,浸提时间1．5h,乙醇浓度80%,测得浸提液中总黄酮得率最高,分别为2．07%(南瓜皮),3．25%(南瓜肉)和1．80%(南瓜籽)。【结论】乙醇浸提法是南瓜果实中总黄酮的提取的有效方法,南瓜果实不同部位总黄酮含量分布差异较大。
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