Objective To extract the flavomids from orange peel and determine the content of total flavmoids in orange peel. Methods The total flavonoids in orange peel were determined by using hesperidine as standard sample and edible alcohol as extraction solvent. Results The total content of flavonids is 19.44 g/kg. Conclusion The method is simple and reproducible. It provides a scientific basis for using orange peel.

Objective To determine the colorific value of Matrimory Vine in Qinhai. Method Calorific value of Qinghai matrimony-vine was determined by the method of oxygen bomb type-calorimeter instrument. Results Combustion heat of Qinghai matrimony-vine was 18.36 kJ/g. Conclusion The method is easy and reliable, and its principle is accurate. The data may provide a scientific basis for people’s diet structure and medical use.