In this article, the extraxtion of the flavor substance from North Cordyceps were studied. Using RNA extraction rate as evaluation indexes, the single factor experiments and the orthogonal experiment were designed and done. The results showed that the order of effects of extraction factors on extraction rate was: ultrasonic power > cellulase dosage > ultrasonic treatment time > extraction temperature. The best conditions were as follows: ultrasonic power 175 W, adding amount of the cellulose 1.6 g/L, ultrasonic treatment time of 50 min, and extraction temperature 75 ℃.
