Abstract:With extraction rate of flavones from Lycium barbarum L.as index，the extraction effects of ethanol extraction，ultrasonic extraction and enzyme extraction were compared and found that ultrasonic extraction was better than other methods.With ultrasonic power，ultrasonic time and ethanol concentration as factors，single factor experiment and orthogonal experiment was used to optimize the ultrasonic extraction process.As a result，the optimal extraction process was obtained as follows：ethanol concentration 85%，ultrasonic power 90 W，extraction time 25 min，and extraction of 2 times.At this time，the extraction rate of flavone was 2.267 %.Under the optimized extraction processes，the flavone content of Lycium barbarum L.from different producing areas，varieties and 15 kinds commercial available product were studied.The results showed that there were significant differences in flavones content for Lycium barbarum L.of different areas （Gansu＞Ningxia＞Qinghai）and varieties （prills＞new variety 5＞ Zhongning Lycium barbarum L.）.And the flavone content varied significantly for 15 kinds of commercially available Lycium barbarum L.This study provides theoretical basis for identifying different producing areas and varieties of Lycium barbarum L.and technical support for market supervision of Lycium barbarum L.quality.