以米荞1号种子为原料，优化荞麦总黄酮的提取工艺条件。在单因素试验基础上，分别考察提取温度、提取时间、料液比和乙醇体积分数对荞麦总黄酮得率的影响，确定各因素的适宜水平。再根据Box-Behnken试验设计原理，利用Design-Expert 7软件进行响应曲面法试验，并建立总黄酮得率的二次回归方程，确定最佳提取条件。荞麦总黄酮的最佳提取工艺条件为提取温度68.5 ℃、提取时间90 min、料液比1:42 (g/mL)、乙醇体积分数69%，在此条件下得到的实际总黄酮得率为2.157%，总黄酮得率的预测值为2.291%，两者基本吻合，表明此方法应用于荞麦总黄酮提取工艺的优化筛选可行。

The extraction of total flavonoids from Fagopyrum of Miqiao 1 was optimized.based on one-factor-at-a-time experiments. The effects of extraction temperature, extraction time, material-to-liquid ratio and ethanol concentration on the extraction rate of total flavonoids from buckwheat were investigated. A 4-variable, 3-level was generated by the Design-Expert 7 software and experimental data obtained were subjected to quadratic regression analysis to create a model to find optimal conditions for the extraction of total flavonoids. The optimal extraction conditions were found as: ethanol concentration 69%, material-to-liquid ratio 1:42 (g/mL), extraction temperature 68.5 ℃ and extraction time 90 min. Under these conditions, the predicted and experimental extraction rate of total flavonoids were 2.291% and 2.157%, respectively. The deviation between the predicted and experimental extraction rate of total flavonoids was small, showing that this method applied to optimization of extraction process for total flavonoids from buckwheat is feasible.

西南民族大学研究生创新型科研项目(CX2013SZ20)；国家科技支撑计划项目（2012BAI27B07）；四川省科技支撑计划项目（2011SZ0233）；现代农业产业技术体系建设专项资金资助（CARS-08-D-3）；四川中医药管理局课题（2010-78）