Objective:To determine the optimal extraction processed conditions and contents of total flavonoids in vegetables of Acanthopanax. Method: Single factor and orthogonal design were optimized. Result: The optimums of extraction were extracted in 80% ethanol ultrasonic

processed time 40 min

extraction once

liquid-solid ratio 40∶1 (mL·g-1). Under the above conditions

the extraction ratio could be 11.22 mg·g-1 in stove dried tender leave of A. leucorrhizus (Oliv.) Harms var. fulvescens Harms & Rehd. Contents of different processed technology of A. leucorrhizus (Oliv.) Harms var. fulvescens Harms & Rehd were as following: Stove dried ≈ sun-cured ≈ shade-dried>water-scalded ≈ tea made>microwave-driedrefrigerator frozen>pickled. Conclusion: The method is simple

accurate and repeatable and useful for the study of the quality control of vegetables of Acanthopanax. Samples

which origined from Tibetan and Qiang Herbs in Aba and Ganzi Autonomous Prefectures of Sichuan province of China

contain higher contents of total flaconoids than that of A. sessiliforus Rupr. Et Maxim.

moreover they are worth to be farther developed and have a good prospect.