Abstract: The emblica flavonoid was extracted from dried emblica powders by ultrasonic-assisted extraction, four factors (liquid-material ratio, ethanol concentration, ultrasonic times and ultrasonic powers) were investigated by the single factor experiments. The process parameters were optimized by response surface analysis method. The optimum extraction conditions of Phyllanthus emblica total flavonoids were determined as: liquid-material ratio 82:1 (V/W), ethanol concentration 45%, ultrasonic times 41 min and ultrasonic powers 210 W. Under this condition, the extraction of total flavonoids was 6.12%.

Key words: Phyllanthus emblica fruit, total flavonoids, ultrasonic-assisted, analysis of response surface

摘要： 以余甘子干粉为材料，利用超声波辅助提取余甘子总黄酮。单因素试验分析液料比、乙醇浓度、超声时间、超声功率对余甘子总黄酮提取率的影响，在此基础上，利用响应面分析法对提取工艺进行优化。结果表明，余甘子总黄酮最佳提取条件为：液料比82:1(V/W)、乙醇浓度45%、超声时间41 min、超声功率210 W，在此条件下余甘子总黄酮的实际提取率为6.12%。

关键词: 余甘子, 总黄酮, 超声波辅助, 响应面分析