通过UV和FTIR光谱分析，超声波浸提没有使地榆根中有效成分的结构发生改变。
The structures of efficacious components of S. officinalis root by ultrasonic extraction do not change judging from the analysis by UV and FTIR.
利用微波或超声波辅助处理，可以大幅度缩短浸提时间，提高浸提效率。
Therefore, using microwave or ultrasonic treatment could obviously reduce the leaching time and improve leaching efficiency.
低温浸提和低温超声波辅助浸提茶汤明度高，而且低温超声波辅助浸提的茶固型物提取率较高。
The ultrasound and low temperature extraction gave high tea infusion lightness and the extraction yield by ultrasound extraction was higher than that by low temperature extraction.
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