1. A method for extracting citrus flavonoids, comprising: a) isolating a component essentially containing citrus fruit cores obtained in the process of extracting citrus juice, b) crushing a component containing citrus fruit cores, c) carrying out enzymatic dectinization of a crushed component containing citrus core fruits to produce a citrus extract containing flavonoids； d) eliminating bitterness in a citrus extract containing flavonoids, which reduces the content of natural limonin, e) collection of citrus extract with eliminated bitterness containing flavonoids, in which the content of natural flavonoids is not reduced. 2. The method according to claim 1, wherein the particle size of the crushed citrus fruit cores is from about 0.5 mm to about 1.5 cm. The method according to claim 1, which, after step (c), further comprises the step of thermally deactivating the enzymes contained in the citrus extract containing flavonoids. The method according to claim 1, which, after step (c), further includes the step of decanting and centrifuging the citrus extract containing flavonoids to reduce the content of suspended pulp. The method according to claim 1, wherein the step of eliminating bitterness comprises contacting a citrus extract containing flavonoids with a polyester resin located in a chromatographic column. The method according to claim 1, which, after step (d), further comprises a step of thermal pasteurization and concentration of a citrus extract containing flavonoids and not having bitterness. The method according to claim 6, in which the citrus extract with the eliminated bitterness contains1. Способ извлечения флавоноидов цитрусовых, включающий:a) выделение компонента, по существу, содержащего сердцевины цитрусовых плодов, получаемого в процессе извлечения цитрусового сока,b) измельчение компонента, содержащего сердцевины цитрусовых плодов,c) проведение ферментативной депектинизации измельченного компонента, содержащего сердцевины цитрусовых плодов, с получ
