Abstract: 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.

Key words: Lactuca tatarica, Flavonoids, Extraction, Response surface methodology

摘要： 采用乙醇浸提法提取蒙山莴苣黄酮，将单因素实验与响应面优化法优化实验结合起来，确定蒙山莴苣黄酮的最佳提取条件。结果表明，蒙山莴苣最佳提取条件为乙醇体积分数70%、液料比40 mL/g、水浴温度74 ℃、水浴时间3.2 h。在此条件下，黄酮得率为37.06 mg/g，与模型预测值接近，表明由本法得到的模型对黄酮得率具有较好的预测能力。

关键词: 蒙山莴苣, 总黄酮, 提取, 响应面法