Abstract
The influence of ultra-high-frequency and ultrasonic radiation on the process of extraction of flavonoids from Sophora japonica fruits was studied. Treatment with ultra-high-frequency and ltrasonic radiation was carried out after swelling of pre-crushed Sophora japonica fruits in the extractant. Then the flavonoids were extracted by maceration and heating. The amount of flavonoids in the extract was determined by photocolorimetry. It was shown that the yield of flavonoids depends on the duration and method of exposure and on the extraction method. The highest yield after xposure to ultra-high-frequency and ultrasonic radiation is achieved by heating. The processing time corresponding to the maximum yield of flavonoids was determined
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