关键词: 小麦品质, 小麦品质, 水肥效应, 基因型差异

Abstract: It is studied on the optimal technology of extracting total flavonoids from mulberry leaves by alcohol extracting and ultrasonic method. The result indicates that the ultrasonic extracting method is the best by the single factor and orthogonal design experiment. The most optimal conditions are that the concentration of alcohol is 70%, the rate of raw material to alcohol is 1:15, the immersion time is 3hrs, then extracting for 45min. by ultrasonic method. The extracting rate of total flavonoids can reach 2.18%. It is purified of the mulberry leaves flavonoids by polyamide column chromatography, The qualitative analysis of extracting sample is conducted by the specific reaction of total flavonoids with FeCl3 ,sulfuric acid and so on, It is confirmed that the extraction material is flavonoids.