This article investigates the ethanol and ultrasonic extraction conditions for total flavonoids in the residue left after the extraction of essential oil and polysaccharides from Jinhua bergamot and conducts antioxidant tests on the total flavonoid extracts.The optimal extraction process was determined through single-factor experiments as follows:75％ethanol concentration,70 ℃ temperature,120 minutes extraction time,a solid-liquid ratio of 1:30,and 60 minutes of ultrasonication.Under these conditions,the extraction yield of total flavonoids was 1.43％.The scavenging rates for DPPH and ABTS radicals were 46.5％and 62.4％.So the flavonoids from Jin Bergamot possess certain antioxidant properties.
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