Effects of primary processing method on the flavonoids content and antioxidant capacity of Flos Sophorae Immaturus

LIU Jin-liang, LI Long-yun, HE Guang-hua, SONG Xu-hong, TAN Jun, LIAO Shang-qiang

doi:10.16155/j.0254-1793.2019.09.24

Chinese Journal of Pharmaceutical Analysis >

2019 , Vol. 39 >Issue 9: 1713 - 1719

DOI: https://doi.org/10.16155/j.0254-1793.2019.09.24

Effects of primary processing method on the flavonoids content and antioxidant capacity of Flos Sophorae Immaturus

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1. Institute of Material Medical Planting, Chongqing Academy of Chinese Materia Medica(Chongqing Engineering Research Center for Fine Variety Breeding Techniques of Chinese Materia Medica, Chongqing Key Laboratory of Chinese Medicine Resources), Chongqing Sub-center of National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Science, Chongqing 400065, China;
2. College of Agronomy and Biotechnology, Southwest University, Chongqing 400715, China;
3. College of Tobacco Science, Guizhou University, Guiyang 550025, China;
4. Chongqing Henglin Agricultural Development Co. Ltd., Chongqing 400700, China

Online published: 2024-05-31

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LIU Jin-liang, LI Long-yun, HE Guang-hua, SONG Xu-hong, TAN Jun, LIAO Shang-qiang . Effects of primary processing method on the flavonoids content and antioxidant capacity of Flos Sophorae Immaturus[J]. Chinese Journal of Pharmaceutical Analysis, 2019 , 39(9) : 1713 -1719 . DOI: 10.16155/j.0254-1793.2019.09.24

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