The extraction technology of flavonoids in the bulb of Lilium lancifolium Thunb. was studied by comparing the ultrasonic wave extraction technology with the traditional extraction technology.
本文对超声波方法和传统方法提取卷丹鳞茎中总黄酮进行试验比较，同时对影响超声波提取卷丹鳞茎中总黄酮的多个因素进行正交实验分析。
So this thesis on the basis of traditional craft, utilizing respectively microwave and ultrasonic wave, improve and optimize the craft of traditional extraction.
为此本文在传统工艺的基础上，分别介入微波和超声波，对传统提取工艺进行了改进和优化。
The extraction condition of Ginkgo Biloba Seed polysaccharide (GBSP) by Ultrasonic Wave were optimized with single factor and orthogonal experiments.
通过单因素和正交试验优化了超声波法提取银杏多糖的实验条件。
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