The best producing technology for Ginkgo drink was obtained through orthogonal experiments. The result turns out to be: powdered milk 14%, sugar 3%, Ginkgo leaf flavonoid 0.04%.
以奶粉、银杏叶黄酮类化合物为主要原料，采用正交实验研制出银杏叶乳饮料生产的最佳工艺配方为：奶粉14%，银杏叶类黄酮物质0.04%，白砂糖3%。
The results show that different fertilizers, rates of matching and the degree of application have different effects on the growth of Ginkgo biloba L. and its leaf flavonoid content.
结果表明不同肥料、不同配比及其不同的施肥水平，对银杏生长、叶黄酮含量的影响不同。
There were significant effects of soil water content on flavonoid, terpene lactone and endogenous hormones concentration of l Ginkgo leaf.
土壤水分含量对银杏叶中黄酮、内酯含量产生了显著的影响。
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