Method for extracting and preparing flavonoids pigment from chrysanthemum

The invention relates to a method for ultrasonically extracting and preparing flavonoids pigment from chrysanthemum, belonging to the field of food processing and especially used for deep processing chrysanthemum. The process comprises the following steps of: blanching, drying and hermetically storing chrysanthemum at a low temperature, filtering by using a 100-mesh sieve, soaking in 60% ethanol as an extraction solvent in a liquid-material ratio of 40/1 (v/w) for 2 h, ultrasonically extracting a dry base in a water bath at 70 DEG C for 10 min to acquire the yield of 13.34 percent; and evaporating in the water bath at 70 DEG C by using the 60% of ethanol extraction liquid in a rotating way to release an ethanol taste; and freezing and drying in vacuum, wherein analytical compositions reach 52.01% of the dry base and comprise flavonoids, linarin, flavonoids (luteolin, acacetin and apigenin), flavonols (quercetin), phenolic acid (chlorogenic acid and caffeic acid), metal elements, and the like. The invention provides a new method for deep processing the chrysanthemum and has strong maneuverability, good safety and good repetitiveness.