The factors of temperature and time are analyzed in ultrasonic extracting method and the content of flavonoids are detected.
结果采用超声波法提取鱼腥草总黄酮较佳，其含量随温度的升高和时间的延长而有所增加。
The chemical constituents of essential oil of Nanguoli pear with ultrasonic extracting was analyzed with GC-MS method.
采用超声波提取南果梨挥发油，利用GC/MS法分析其化学成分及相对百分含量。
Ultrasonic-microwave synergistic extraction technique applied in extracting flavonoids of Glycyrrhiza is better than regular method.
结论：甘草黄酮的提取可优选超声-微波协同萃取法。
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