With red kindey bean as materials, microwave-assisted extraction technology was used to study the influence of ethanol concentration, liquid-solid ratio, microwave output power and microwave irradiation time to extraction yield of flavonoids .The corresponding mathematical models were established by Box-Behnken design, and response surface method was applied to confirm the optimum extraction conditions. The results showed that ethanol concentration 71%,liquid-solid ratio 40:1(mL/g),ultrasonic powermicrowave output power 560W and microwave irradiation time 8min,Under these conditions, the extraction yield of flavonoids was 1.417% , consistent with its predicted value 1.442%. Flavonoids revealed excellent inhibitory effect on Escherichia coli, Bacillus subtilis and Staphylococcus aureus.%选取红腰豆为原料，采用微波辅助提取技术，观察乙醇体积分数、液固比、微波功率和微波时间对红腰豆中总黄酮提取效果的影响，并运用Box-Behnken中心组合试验设计建立数学模型，进行响应面分析确定微波辅助提取红腰豆中总黄酮的最佳提取工艺.结果表明：最优参数为乙醇体积分数71%，液固比40：1(mL/g)，微波功率560W，微波时间8min，该条件下，总黄酮提取率达1.417%，与模型预测值1.442%基本相符.抑菌试验结果显示，红腰豆黄酮对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌有较好的抑制作用.
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