摘要：In this paper,the total flavonoid yield was evaluated,Holboellia latifolia Wall.Peel was used as the experimental material,and the ultrason-ic-assisted extraction method was used to study the extraction process of total flavonoids in Holboellia latifolia Wall.Peel,and the precipitation rule during the brewing process Study and establish its dynamic model.The results showed that the best extraction process of Holboellia latifolia Wall.Total flavonoids: material-liquid ratio 1:35 (g / mL),ethanol concentration 75%,ultrasonic time 40 min,ultrasonic temperature 55°C; Holboellia latifolia Wall.When the brewing temperature of the peel is 60-90°C,the content of total flavonoids in the tea soup increases with increasing temperature; the total flavonoid concentration tends to be stable after brewing for 40 min; the leaching of total flavonoids follows a second-order kinetic reaction,temperature and leaching The rate constant k has a good linear relationship,and the apparent activation energy of total flavonoids is 247.69J / mol.
