Abstract: By application of L9(34) orthgonal test and Soxhlet extraction, the total flavon was extracted from fruits,buanchs, leaves of the K. paniculate Laxm. Compared with the two extraction methods, the MAE is suited to the total flavon extracting, and the opimization extracting technique conditions are microwave treatment 1 min.、water bathing 10 min under 60℃ and proportion of solid to liquid in 1:20. The content of total flavon , which extracted from fruits, branches and leaves of the K.paniculate Laxm and determinted with the NaNO2-Al(NO3)3-NaOH coloration system by spectrophotometry at 510nm, were 1.78%、0.27% and 0.45% respectively. The content of total flavon, which extracted from three gathering period time (months of 9, 10, 11of 2003) had been determined and the results were 0.71%、1.78% and 2.70% respectively, shown significant incrreasing tendency within fruit ripening .