Abstract:The extraction process of flavonoids from wild jujube leaf tea was optimized using single-factor experiments combined with response surface methodology,and their antioxidant activity,hypoglycemic,and hypolipidemic effects in vitro were studied.The results showed that the optimal extraction conditions were as follows：ultrasonic time of 50 min,ultrasonic temperature of 65 ℃,solid-to-liquid ratio of 1∶35（g/mL）,and ethanol content of 61.2%.Under these conditions,the yield of flavonoids from wild jujube leaf tea was 7.39%.At a concentration of 3.2 mg/mL,the total antioxidant capacity of flavonoids from wild jujube leaf tea was 13.44 U/mL,with a DPPH radical scavenging rate of 90.12%.The results of in vitro hypoglycemic and hypolipidemic experiments indicated that at a concentration of 3.2 mg/mL,the flavonoids from wild jujube leaf tea exhibited inhibition rates of 96.41% and 79.40% against α-glucosidase and α-amylase,respectively.Additionally,the adsorption rates for sodium caprate and sodium taurocholate were 62.62% and 71.79%,respectively,while the inhibition rate for cholesterol was 79.58%.The study results demonstrated that flavonoids from wild jujube leaf tea possessed strong antioxidant activity and certain hypoglycemic and hypolipidemic effects in vitro.