目的 采用合理的实验设计和响应面法优化获得提取荞麦芽黄酮的最佳工艺条件，并对黄酮的抗氧化性、稳定性进行研究。方法 运用Design-Expert 8.0.6软件box-Benhnken试验设计原理设计实验，以乙醇百分浓度，固液比，时间为三个独立变量，以黄酮吸光度为响应值，进行方差分析并根据多项式拟合方程回归建立多元二次响应面回归模型。测定PH、金属离子、光照、温度、氧化剂和还原剂对于黄酮提取液稳定性的影响，通过测定黄酮提取液对DPPH自由基、超氧阴离子O2-、羟自由基的清除能力，测定荞麦芽黄酮的抗氧化性。结果 荞麦芽提取黄酮的最佳工艺条件：乙醇百分浓度65.4%、固液比1:20、提取时间55min。结论 响应面试验设计工艺简便、易操作、稳定、准确可靠，适用于各因素关系复杂的工艺研究，可用于优化荞麦芽黄酮提取工艺。随着荞麦芽提取液中黄酮浓度的增大，其抗氧化性、稳定性的能力也相应增强，表明荞麦芽黄酮稳定性、抗氧化性均良好。
Abtract: Objective: To optimize the extraction conditions of flavonoids from buckwheat buds by reasonable experimental design and response surface methodology, and to study the oxidation resistance and stability of flavonoids. Methods: Design-Expert 8.0.6 software Box-Benhnken experimental design principle was used to design experiments with ethanol concentration, solid-liquid ratio and time as three independent variables, with flavonus absorbance as the response value, variance analysis and fitting equation according to polynomial Regression establishes a multivariate quadratic response surface regression model. Determine the effect of PH, metal ion, light, temperature, oxidant and reducing agent on the stability of flavonoid extract. The antioxidant of flavonoid extract was determined by the ability of flavonoid extract to scavenge DPPH free radicals, superoxide anion O2- and hydroxyl radicals. Results: Ethanol concentration, solid-liquid ratio and extraction time all had significant effects on the extraction of flavonoids from buckwheat seedlings. The effect size was: ethanol concentration>solid-liquid ratio>extraction time; the optimal process conditions for the extraction of buckwheat seedlings were determined: ethanol concentration 65.4% ,The solid-liquid ratio was 1:20, the extraction time was 55 min, and the absorbance was 0.684. Conclusion: The response surface test design is simple, easy to operate, stable, accurate and reliable. It is suitable for process research with complex factors. As the concentration of flavonoids in the buckwheat bud extract increases, its ability of antioxidation and stability increases accordingly. Therefore, the buckwheat flavonoids have good stability and oxidation resistance.