在最佳工艺条件下，大蒜总黄酮得率达到3.99%。
Under the optimal extraction conditions, the yield of total garlic flavonoids reached 3.99%.
采用水浴振荡法，以苦瓜为原料，苦瓜总黄酮得率为考察指标，研究提取溶剂浓度、提取温度、料液比、提取时间、提取次数等因素对总黄酮得率的影响。
Experiments were carried out to explore the extraction conditions of the water bath shaking method of total flavonoids from bitter melon, which was as raw materials.
方法：采用正交试验法，以浸膏得率和总黄酮含量为考察指标，对杭白菊的超声提取条件进行优选。
Method: the optimizing ultrasonic extraction condition on the basis of extractive yield and flavonoids were determined by orthogonal design.
方法以消痤饮的提取物得率、总黄酮含量为指标，应用L9（34）正交试验法，筛选消痤饮的最佳提取工艺条件。
Methods L9(34)orthogonal experiment was designed to screen the optimal extraction conditions of Xiaocuoyin, with the extraction ratio and contents of total flavonoids as indexes.
方法以浸膏得率和总黄酮含量为评价指标，利用正交实验l9(34)考察料液比、提取时间、提取温度、提取次数4个因素对提取工艺的影响。
MethodsThe extraction process was studied by orthogonal design with L9 (34). The extract yield and the total flavonoids content were evaluated as markers for the purpose.
方法以浸膏得率和总黄酮含量为评价指标，利用正交实验l9(34)考察料液比、提取时间、提取温度、提取次数4个因素对提取工艺的影响。
MethodsThe extraction process was studied by orthogonal design with L9 (34). The extract yield and the total flavonoids content were evaluated as markers for the purpose.
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