Abstract: In order to determine functional components of ten kinds of bee pollen,total polyphenols and flavonoids were extracted with different concentrations of ethanol,which are dandelion pollen,wild chrysanthemum pollen,peach pollen,hawthorn pollen,wild ageratum pollen,yellow rose pollen,wild rose pollen,amboyna pollen,mixed pollen and Schisandra chinensis pollen. The ten kinds of bee pollen were extracted with different concentrations of ethanol(0,30%,50%,70%,80% and 100%) . The best result is that polyphenols in peach pollen was extracted with water or lower concentration ethanol. Total polyphenols of wild ageratum pollen should be extracted with water. The optimum ethanol concentration for extracting total polyphenols from both hawthorn and mixed pollens is 70%,and that for extracting total polyphenols from other pollens is 70% to 80%. Total flavonoids of mixed pollen should be extracted with 100% ethanol,those of wild chrysanthemum pollen should be extracted with 70% ethanol,and the optimum ethanol concentration for extracting total flavonoids from other pollen is 80%. Yellow rose pollen has the highest polyphenol and flavonoid contents,but wild ageratum pollen has is reverse.

Key words: bee pollen, polyphenols, flavonoids