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At present, the flavonoids were found in more than 5000 plant, most of which and sugar integrated into the glycoside.The physical activity of the flavonoids was wide, it can prevent from atherosclerosis,cancer,diabetes, parkinson’s disease and so on,which of them have some connection with active oxygen species, it has a marked effect on the symptoms caused by hypertension, such as headache, rigid neck, dizziness, tinnitus,et al. especially headaches and rigid neck, it has a strong inhibiting effect to clotting factor, and has many health care efficacies to resistance to oxidation, aging, germs, inflammation, ulcer, et al.The report relevanted to the flavonoids of Momordica charantia L. is rare. The alcohol extraction and ultrasonieally assisted extraction were used. Considering the rate of extraction and actual production cost,the best craft condition of alcohol extraction is that alcohol concentration is 80%, solid-to-liquid ratio is 1 g:10 ml, extracting time is 3.5 h, extracting temperature is 70℃, the total flavonoids content attains 0.8251%. This method is simple, and easy to industrial production. the best craft condition of ultrasonieally assisted extraction is that alcohol concentration is 70%, solid-to-liquid ratio is 1 g:12 ml, extracting time is 60min, extracting temperature is 70℃, the total flavonoid content attains 1.3983%.The results were consistent,but the condition is slightly different, the time was shortened by ultrasonieally assisted extraction,and the total flavonoids content was increased. Ultrasonieally assisted extraction was conducive to the release and dissolution of the flavonoids. The effect of the factors to alcohol extraction ultrasonieally assisted extraction is same: solid-to-liquid ratio(B)> temperature(D)> alcohol concentration(A)> time (C).Momordica charantia L. debris, aerated agent, a spot of branand nutrient were fermented with different cultivating time( A), beginning cultivating pH( B) and cultivating temperature( C) , the best craft condition of saccharification is that cultivating time is 120h, the beginning cultivating pH is 5, the cultivating temperature is 29℃, the saccharification rate attains 4.85%. The effect of the factors to saccharification is time (B)> temperature> pH.Then saccharification liquid(the reducing sugar content is 11%), ammonia sulfate (0.15%) and monopotassium phosphate (0.15%) were fermented to alcohol, the alcohol content attains 6.3%(v/v). the alcohol inversion rate attains 89%.
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