Abstract:Flavone was extracted from orange peel by ultrasonic-assisted enzymatic method，and the effects of enzyme extraction temperature，enzyme dosages，extraction time and pH of buffer solution on the flavone extraction yield were discussed. The process was optimized，and a quadratic regression model was established with response surface methodology（RSM）. The infrared spectroscopic analysis showed that the extraction had representative characteristic of flavonoid. The optimization results of RSM indicated that the extraction yield of flavone was 5.82 % as 52℃enzyme extraction temperature，0.96 % enzyme dosages，90 min enzyme extraction time and 4 pH of buffer solution of orange peel as it pretreated 20 min with 300 W ultrasonic.