为研究枳雀总酚的超声辅助乙醇提取工艺及组成成分，采用单因素试验和Plackett-Burman试验设计法，筛选出具有显著效应的3个因素为乙醇体积分数、液料比和超声温度，再使用星点设计-效应面法进一步优化，得出最佳条件为：浸泡时间15 min，乙醇体积分数44%，液料比45.5 mL/g，超声时间20 min，超声温度34℃，此时，枳雀冻干粉的总酚含量为16.29±0.12 mg/g。此外，HPLC结果显示，枳雀提取液中主要含有18种酚类物质,包括4种黄酮醇类物质、1种黄烷醇类物质、6种二氢黄酮类物质、4种酚酸类物质和3种多甲氧基黄酮类物质，其中，柚皮苷含量占总酚含量的91.36%。
Citrus wilsonii Tanaka is a kind of medicinal citrus local variety in southern Shaanxi Province. It can be made into Chinese herbal medicine or soaked in water to treat gastric acid,bloating and dyspepsia. In order to provide theoretical basis for the development and utilization of Citrus wilsonii Tanaka resources,the ultrasound-assisted ethanol extraction technology and components of total phenol from Citrus wilsonii Tanaka were studied. Firstly,the five extraction parameters were investigated by single factor test and Placket-Burman design. Three factors with significant effect were selected as ethanol volume fraction,liquid-solid ratio and ultrasonic temperature. On this basis,the central composite design response surface method was used to further optimize. The optimal conditions were as follows:soaking time 15 min,ethanol volume fraction 44%,liquid-solid ratio 45.5 mL/g,ultrasonic time 20 min,ultrasonic temperature 34℃. Under the condition,the total phenol content per gram of Citrus wilsonii Tanaka lyophilized powder was 16.29±0.12 mg gallic acid equivalent. In addition,the results of HPLC showed that there were 18 kinds of phenols in the extract,including 4 kinds of flavonols,1 kind of flavanols,6 kinds of dihydroflavones,4 kinds of phenolic acids and 3 kinds of polymethoxyflavones. Naringin accounted for 91.36% of the total phenol.