Total flavonoids were optimized from the orange peel by the response surface methodology of microwave-assisted extraction. Based on the single-factor experiments, the effect of the concentration of ethanol, the extraction temperature, the solid-liquid ratio, the extraction time and the microwave power on the extraction yield of total fla-vonoids was studied by the response surface methodology. The results showed that the optimal extraction conditions of total flavonoids by the microwave-assisted method were 70% of the methanol concentration, 60 ℃ of the micro-wave temperature, 500 W of the microwave power, 5min of the microwave extraction time, and 1∶25(g/mL)of the solid-liquid ratio. Under the optimal conditions, the extraction rate of total flavonoids was 1. 88%, and this actual result was basically consistent with the predictive value of the fitting equation 1 . 85%.%采用响应面法优化橙皮中黄酮类化合物的微波辅助提取工艺.在单因素试验的基础上,选用乙醇体积分数、提取温度、料液比、提取时间和微波功率5个因素,以总黄酮得率为响应值,进行响应曲面分析.结果表明,响应面法优化微波辅助提取橙皮总黄酮的最佳工艺条件为：乙醇浓度为70%,微波温度为60℃,微波功率为500 W,提取时间为5 min,料液比为1∶25(g/mL),此条件下总黄酮得率达到1.88%,与模型预测值1.85%基本相同.
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