枸杞水浸前后黄酮含量的测定

Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI:10.12677/hjfns.2023.124033

鑫隋

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Determination of the Content of Flavonoids of Lycium barbarum before and after Soaking in Water

With regard to the topic of “ Lycium barbarum soaked in water”, a study was conducted to investigate the optimal conditions for consuming soaked Lycium barbarum , changes in total flavonoid content before and after soaking, and changes in total flavonoid content in oxidized Lycium bar-barum . The experiment indicated that under the extraction conditions of a liquid-to-material ratio of 1:15, a temperature of 60˚C, a frequency of 40 kHz, a power of 100 W, and a 90% ethanol solu-*

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Hans Journal of Food and Nutrition Science

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