In this paper,ultrasound-assisted complex enzyme method is used to extract the total flavonoids from fresh purple onions.The extraction rate of flavonoids in onion crude liquid is used as an indicator to evaluate the effect.On the basis of complex enzyme,ultrasound-assisted method is used.The response surface method is carried out and the optimal technological conditions could be concluded as follows:ultrasonic power is 550 W,ultrasonic time is 30 min and ultrasonic temperature is 53 ℃,liquid to solid ratio is 9∶1 .In these conditions,the extraction rate of total flavonoids reachee 0.59%.Compared with the water extraction,the extraction rate is increased more than twice. Furthermore,in contrast with the enzyme extraction method,it can be increased by 70%,which has greatly improved the extraction rate of total flavonoids in onion.
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