Abstract: In this study,an efficient method for the extraction of total flavonoids from the leaves of Ligustrum quihoui was developed,the preservative effects of the extracted flavonoids on Chinese olives were investigated. The extraction conditions were optimized by single factor and orthogonal experiments. The 2 times,4 times and 8 times diluents of the extracted flavonoids,were subjected to fresh Chinese olives. The experimental results showed that the optimal extraction conditions were liquid-solid ratio of 25:1 (mL/g),ultrasonic power of 540 W,ethanol concentration of 60%,extraction time of 4 h,under these conditions,the extraction yield of flavonoids from L. quihoui was 4.71%. The Chinese olives were dealt after 69 days by the total flavonoids diluents. The experimental results showed that the highest rate of good fruit was 8 times diluent,followed the 4 times diluent. They were significantly superior to that of control,but the good fruit rate of 2 times diluent was significantly inferior to that of control. In addition,the quality of fresh-eating was also significantly superior to that of control. The decreasing of soluble total sugar content was delayed,the ratio of polyphenol and sugar was increased,and the content of polyphenol was slowly declined. These results can be applied for the analysis of total flavonoids from the leaves of L. quihoui.

Key words: Ligustrum quihoui Carr, total flavonoids, Chinese olive, fresh-keeping