采用乙醇提取法提取红树莓“威廉米特”叶片中的黄酮类物质,并以芦丁为标样,用分光光度计测出果实中总黄酮含量。设定温度、时间、固液比3个因素,通过正交试验探讨红树莓“威廉米特”叶片中黄酮类化合物的最佳提取工艺。实验结果表明:在70℃的条件下,用75%的乙醇回流提取2h、固液比为1:30时,黄酮类化合物的提取量达到最高。 Flavonoids in red raspberry “William Mitt ” leaves were extracted by ethanol extraction. The content of total flavonoids in fruit was measured by spectrophotometer with rutin as standard sample. Set the temperature, time, solid-liquid ratio of three factors through orthogonal test to explore the red raspberry “William Mitt ” leaves the best flavonoids extraction process. The experimental results showed that the extraction of flavonoids reached the maximum at 70 ℃ with 75% ethanol reflux for 2h and solid-liquid ratio of 1:30.