The researchers aimed to extract total flavonoids from broccoli by optimizing the cellulose process. They tested different enzyme amounts, pH levels, enzymolysis temperatures, and times to find the best conditions. The optimal extraction conditions were found to be 0.84% enzyme amount, pH 5.0, 50℃ enzymolysis temperature, and 57 minutes enzymolysis time, resulting in a 41% increase in total flavonoid yield compared to traditional methods. This study provides a scientific basis for creating natural antioxidant products from broccoli.