The flavonoids from lactuca tatarica were extracted by solvent⁃extraction method. The optimum extraction condition was determined by single factor experiment combined with the RSM. The results showed that the optimum extraction conditions for Mengshan lettuce were ethanol volume fraction of 70%, liquid⁃solid ratio of 40 mL/g, water bath temperature of 74 ℃, water bath time of 3.2 h. Under this condition, the actual yield of flavonoids was 37.06 mg/g (dry weight), which was very close to the prediction value. The model can simulate and forecast the yield well. This experiment provided the theoretical basis for actual production operation.

The separation and purification conditions of total flavonoids from Flos Lonicerae were studied by polyamide column chromatography. Based on the concentration of the total flavonoids, by the way of the adsorption and desorption abilities of polyamide resin, the optimum parameters of the separation and purification of the total flavonoids of Hibiscus manihot L are selected and evaluated. The main results are as follows: Purification conditions are as follows: the concentration of sample solution is 4.68 mg/mL,the pH is 4~5, adsorption rare is 1.5 mL/min, sample volume is 1.5 BV, water washing resin column with 3.0 BV, the elution rate is 1.5 mL/min with 5.0 BV 80% ethanol has a best effect with polyamides for five times. The result provided a basis for further development andapplication of Hibiscus manihot L.

The original anthocyanins from peanut skin can be extracted by using ultrasonic assisted solvent extraction, and the extraction conditions of anthocyanins can be optimized by response surface methodology. Based on the single factor test analysis and Box-Behnken experimental design principle, the optimal conditions which is suitable for the production of the peanut red skin proanthocyanidins was chosen according to the response surface methodology as follows: ethanol concentration is 70%, the solid-liquid ratio is 1∶50, ultrasonic power is 153 W, ultrasonic time is 8 min, the boiled temperature is 60 ℃, the boiled time is 50 min and extraction once. Under this optimum conditions, proanthocyanidins yield is 153.63 mg/g and is very close to the mode expected value 154.33 mg/g.