Abstract: Flavonoids are secondary metabolites ubiquitous in plants and have been used as medicines and health food additives for prevention and therapy of cerebral- and cardio-vascular system diseases. Flavonoid-enriched extract of Ginkgo biloba leaves (EGB) were used to treat etiolated mung bean seedling in this studies. The experimental results showed that etiolated mung bean seedlings absorbed exogenous ginkgo flavonoids and displayed some growth changes, thus the exophenotype quality was improved. Treatment by EGB increased the contents of flavonoids, soluble sugar and soluble protein, and decreased the contents of starch and free amino acids in the seedlings. Comparisons among different treatments suggested that liquid culture with low flavonoid concentration of EGB was more useful. The technological process for producing mung bean sprout vegetable with higher flavonoids was suggested in this paper. The process includes: mung bean seeds are selected in water and soaked in water under dark for 12 h, the germinating seeds are treated at 25 ℃ to 30 ℃ with 40 mg/L ginkgo flavonoid of EGB plus 0.3 mg/L IAA under dark for 48 h, and the treated seedlings are further grown under dark for 2 to 3 d.

Key words: ginkgo flavonoid, EGB, mung bean, sprout vegetable