To optimize the extraction process of flavones from cactus fruit by the ultrasonic method and to investigate its antioxidant activity,the effects of the percentage of ethanol volume fraction,liquid-solid ratio,liquid-solid ratio and ultrasonic time on the extraction rate of flavonoids were investigated,and four factors and four levels orthogonal experiment was carried out.The optimal extraction conditions were determined as follows:ethanol volume fraction was 65％,extraction temperature was 60 ℃,liquid-solid ratio was 35∶1(mL/g),and ultrasonic time was 15 min,under which the extraction amount of total flavonoids was 7.72 mg/g,and the extraction effect was the best.The results showed that the DPPH clearance rate was 88.54％,and the removal rate of superoxide anion radical was 73.21％,which had good antioxidant capacity.
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