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An ultrasound-assisted extraction technique was used to extract the total flavonoids from QingLi Cao. The
optimal conditions were ethanol concentration 59.20%, liquid-to-solid ratio 31.15 mL/g, extraction time 57.42 min and
extraction temperature 58.57°C, which were determined using response surface methodology. The antioxidant activities
including reducing power, ABTS+, DPPH, superoxide anion and hydroxyl radical were evaluated, which suggested
significant antioxidant activities.