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An extraction of birch buds was made using two types of extractants - with water and mixture of isopropyl alcohol: water with variable ratio. An ultrasound was used to intensify the extraction process. The effect of ultrasound on the quality of the extracts was evaluated on the various stages of the process. Experimentally the optimal mode of obtaining extracts of birch buds with high output of extractive substance was selected.

The study was carried out on the effect of the duration of ultrasonic influence on the total output of biologically active substances from the extraction of birch buds extractants of different polarity. The water, 70% aqueous solution of ethanol and mixture of isopropanol-water 60:40 were used as extractants. Extraction was conducted by maceration. Analysis of the obtained extracts was performed by the degree of extraction of extractive substances from raw materials, the content of ascorbic acid and carbohydrates.The intensification of the process of extracting the ultrasound is not depending on the extractant. There is an increase in overall yield of extractives, including carbohydrates, while the content of ascorbic acid in the extracts is reduced or completely absent.