Abstract: Major factors influencing the extraction of total flavonoids from Malus sieversii (Ldb.) Roem fruits were studied by single factor tests, and the optimal extraction process conditions of total flavonoids were explored by orthogonal tests. Results indicated that the optimal extraction conditions of total flavonoids were ethanol concentration of 55%, extraction temperature of 50 ℃, material-liquid ratio of 1:45 and extraction time of 2 h. Under the optimal extraction process conditions, the extraction rate of total flavonoids was 6.78%. In addition, the extraction rates of total flavonoids from freeze-drying Malus sieversii, freeze-drying red-marshal, erquzi and small apple were 13.61%, 2.01%, 1.45% and 6.69%, respectively.

Key words: Malus sieversii (Ldb.) Roem, flavonoid, freeze-drying