以甜橙果皮为材料，采用加热浸提法，研究乙醇体积分数、时间、温度、以及料液比等提取参数对黄烷酮和多甲氧基黄酮含量的影响。利用水沉法精制甜橙果皮黄酮提取物，并研究了精制后甜橙总黄酮的体外抗氧化活性。结果表明：甜橙果皮中黄酮类物质主要为黄烷酮和多甲氧基黄酮，不同提取参数下，两者的变化趋势差异明显。其中黄烷酮的最佳提取工艺为：乙醇体积分数70%，料液比为1:20，90 ℃提取4 h，达到24.74±0.42 mg/g；而多甲氧基黄酮提取的最佳条件为：乙醇体积分数80%，料液比为1:10，60 ℃提取2 h，可达2.83±0.08 mg/g。水沉法能够有效地除去糖类、有机酸，脂溶性色素等杂质，可以用于精制甜橙果皮总黄酮提取物，精制后的提取物总黄酮纯度从12.34%提高到42.05%。采用自由基清除(2,2-diphenyl-1-picrylhydrazyl radicals, DPPH)和自由基抗氧化 (2,2'-azino-bis(3-ethylbenzthiozoline-6)-sulphonicacid,ABTS)法研究提取物的抗氧化活性，发现抗氧化性与提取物中总黄酮含量呈极相关。

In the present study, the extraction efficiency of flavanones and methoxyflavones has been investigated with respect to four parameters including solvent concentration, temperature, time, and solid-liquid ratio. Water precipitation method was used to enrichment total flavonoids of sweet orange peel extract and also evaluated the antioxidant activity. Results show that the mainly flavonoids of citrus peel were flavanones and methoxyflavones; there was a significant difference between the regularity of the change in the content of the flavanones and methoxyflavones with the same extraction factor. The optimal extraction of flavanones were: 70% ethanol concentration, solid-liquid ratio of 1:20, 90℃ extraction 4 h, the content of total flavanones can reached 24.74±0.42 mg/g；the optimum condition of methoxyflavones were determined as follow: 80% ethanol concentration, and solid-liquid ratio of 1:10, 60℃ extract 2h, the yield of total methoxyflavones was 2.83±0.08 mg/g. Water precipitation method was used for enrichment sweet orange peel flavonoids extracts by removing sugars, organic acids, pigments and other impurities. After purification, the extraction yield of flavonoids was increased from 12.34% to 42.05%. 2, 2-diphenyl-1-picrylhydrazyl radicals (DPPH), and 2, 2′-azino-bis (3-ethylbenzthiozoline-6)-sulphonic acid (ABTS) methods were used to evaluate oxidation abilities demonstrated that the antioxidant capacity had highly correlated to the total content of flavonoids in the extracts.