[Objective] The paper was to optimize ultrasound-assisted extraction of proacyanidins from purple cabbage. [Method] The ultrasound-assisted extraction technology was used to study the extraction of proacyanidins from purple cabbage. The effect of ethanol concentration, temperature, time, material-solution ratio and the power of ultrasound on extracting efficiency were studied by single-factor experiment. Based on this, L16（4%orthogonal test were conducted to determine the optimal condi- tion for extraction of proacyanidins from purple cabbage. [Result] The optimal condi- tion for extraction of proacyanidins from purple cabbage was as follows： ethanol concentration 50%, extraction temperature 50℃, extraction time 1 h, extraction power 540 W, material-liquid ratio 1：20. The extraction rate of procyanidins under this condition reached 104.8 mg/g. [Conclusion] The study provided a theoretical basis for scientific and reasonable utilization of procyanidins in purple cabbage.
