The flavone was obtained from dried guava flesh by microwave extraction. The effects of microwave power, microwave time, the flesh-solvent ratio and ethanol concentration on flavones content and its total antioxidant capability (TAC) were studied. The orthogonal test showed that the optimum microwave power, time, the flesh-solvent ratio, and ethanol concentration were 15 min, 300 W, 1:40, and 50%, respectively, under which the content of total flavones in dried guava flesh was 55.56 mg/g.
