Objective: To optimize the concentration of ethanol to extract total flavonoids from Bauhinia championii

and purified using silica gel column chromatography. Quantitative determine the content of two major flavonoids in total flavonoids. Method: The optimized concentration of ethanol was selected based on anti-inflammatory effects of extract from B. chaampioni on knee osteoarthritis model in rats. The total flavonoids were enriched by silica gel column chromatography. The contents of two flavonoids

3'

4'-methylenedioxy-5'

5

6

7-tetramethoxyflavone and 3'

4'

5'

5

7-pentamethoxyflavone was determined by HPLC. Result: The 70% ethanol extract of B. chaampionihad the strongest anti-inflammatory effect. The solvent system used in silica gel column chromatography was dichloromethane-ethyl acetate (8:1 to 4:1). The content of 3'

4'-methylenedioxy-5'

5

6

7-tetramethoxyflavone and 3'

4'

5'

5

7-pentamethoxyflavone in total flavonoids were 21.3% and 46.7%

respectively. Conclusion: The established route to obtain total flavonoid from B. chaampioni was feasible.