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.
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