采用微波法提取豆腐柴叶总黄酮。以总黄酮提取率为考察指标,在单因素试验基础上,采用正交设计方法优选最佳提取工艺。结果显示,最佳工艺条件为乙醇浓度为70%,料液比为1÷25(g/mL),微波提取时间6min,微波功率400W,总黄酮平均提取率为6.32%。 Microwave extraction of total flavonoids of bean curd leaves. Taking the extraction rate of total flavonoids as the index, on the basis of single factor experiment, orthogonal design method was used to optimize the optimum extraction process. The results showed that the optimal conditions were as follows: 70% ethanol concentration, 1 ÷ 25 (g / mL) solid - liquid ratio, 6min microwave extraction time, 400W microwave power and average extraction rate of total flavonoids was 6.32%.