Abstract: Using the Pyracantha fortuneana fruits from different areas as the raw materials, with orthogal design, the extracting techonology of the flavonoids etc was optimized. The content of three substances was the classed character, the different materials were clustered with STAT software. The results were showed that the optimal extracting techonology of the flavonoids and proanthocyanidins was the ethanol concentration was 90%, temperature 80℃, the ratio of the material and the solvent was 1:35, time 3h, under this condition the highest extracting rate was 3.47% and 4.63%. At the same time the optimal extracting techonology of the polyphenols was the ethanol concentration was 100%, temperature70℃, the ratio of the material and the solvent was 1:25, time 3h, under this condition the highest extracting rate was 3.86%. The cluster results showed the maturity and geographical place had great influence on the compoents content.

Key words: Pyracantha fortuneana(Maxim.)Li, polypheonls, flavonoids, proanthocyanidins, cluster