为提高小米综合利用价值与黄酮的分离效率，主要采用了超声辅助双水相体系提取小米黄酮，经正交法优化后结果显示，当双水相体系中丙酮与(NH4)2SO4质量分数分别为31%，19%时，在料液比为1∶40(g∶mL)的条件下，于40 ℃下超声辅助提取30 min，小米黄酮含量可达8.56 mg/g。同时，还研究了常见的加工方式对小米黄酮的影响，结果显示煮制或短时间(<15 min)的蒸制最为理想，对黄酮含量损失相对较少，且随着加工时间的延长，黄酮含量随之降低。综合而言，优选的加工方式为煮>蒸>焖>炒。此外，该文还对小米黄酮提取物的抗氧化活性进行了测定，随着底物浓度的增加，小米黄酮DPPH自由基清除能力、羟自由基清除能力及铁还原力均随之增加，且表现出一定的剂量依赖性，表明其具有良好的抗氧化活性。

As a unique type of millet in Shanxi, "Qin zhou huang" was extensively studied for improving its comprehensive utilization and the separation efficiency of flavonoids.In this paper, the ultrasonic-assisted aqueous two-phase system was studied and used to extract flavonoids from "Qin zhou huang".After orthogonal experimental optimization, the flavonoids content could reach the maximum of 8.56 mg/g under the following conditions: acetone concentration 31%, (NH4)2SO4 concentration 19%, solid-liquid ratio 1∶40, temperature 40 ℃ and ultrasonic time 30 min.Meanwhile, the effects of common processing methods on the millet flavonoids were also studied, the results showed that cooking or steaming at short time (<15 min) was the most ideal processing method, because the loss of flavonoids contents was relatively small.Besides, the flavonoids contents of all samples decreased as processing time extended, and the preferred method was boiling > steaming> braising>frying.Moreover, the antioxidant activities of millet flavonoids were determined, the results showed that DPPH scavenging capacity, hydroxyl radical scavenging capacity and reducing power were all increased as substrate concentration increased and it is a dose-dependent reaction.Overall, millet flavonoids has good antioxidant activities.