| 摘要 |
The flavanone is extracted with an organic solvent contg. nitrogen, e.g. formamide, pyridine or DMF, by maceration at 50-60 deg.C for 2-3 hrs. with agitation; decantation and filtration, followed by concn. under vacuum to complete dryness, with recovery of virtually all the solvent. The crude residue has a total flavonoid content equiv. to 12-15% hesperidin. The fruit used is of rutacea family.
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