Influence of processing on quercetin content in flos Sophorae immaturus
Guo, R.; Ding, A.; Zhang, Y.; Zhu, C.; Li, J.
Zhongguo Zhong Yao Za Zhi 21(7): 406-407; 446
1996
ISSN/ISBN: 1001-5302 PMID: 9642388 Document Number: 457552
The HPLC method was applied to determine the quercetin content in Flos Sophorae Immaturus. The technology for processing Flos Sophorae Immaturus was selected based on orthogonal experiment design. The result has shown that the better technology is to bake Flos Sophorae Immaturus for 11 min at the temperature of 180 degrees C.
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