中文摘要：

采用响应面法优化超声提取覆盆子（Rubus chingii）总黄酮的最佳提取工艺，并分析了总黄酮对羟自由基（OH？）及超氧阴离子自由基（O2-？）的清除率。结果表明：在提取时间91.2 min、液料比33.5：1 mL/g、提取温度42.3℃的条件下，覆盆子总黄酮的得率是最高，预测值为4.81%，实际得率为4.52%；覆盆子总黄酮对OH？和O2-？都有很高的清除率，并在一定范围内随着总黄酮提取物质量浓度的增大而增大。

英文摘要：

Experiments were conducted on optimization of ultrasonic-assisted extraction of total flavonoids from raspberry（Rubus chingii） by response surface method and determinations were made on their antioxidant properties. The result showed that the highest yield of total flavonoids from raspberry gained when the extraction time was 91.2 minutes, the ratio of liquid to solid was 33.5：1ml/g and the temperature for extraction was 24.3℃. Predicted value of gains was 4.81% while the net yield was 4.52%. The total flavonoids gained had a strong antioxidant properties.