Determination of Ten Flavonoids in the Raw and Fermented Fructus Aurantii by Quantitative Analysis of Multicomponents via a Single Marker (QAMS) Based on UPLC

<div>Comparison of the contents of seven flavonoid glycosides, two flavonoid aglycones, and hesperidin-7-(O)-glucoside in RFA and different FFA under different fermentation times (a), different soaking times (b), different fermentation temperatures (c), and different fermentation humidity (d).</div>

Journal of Analytical Methods in Chemistry

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Figure 5

Figure 5: Determination of Ten Flavonoids in the Raw and Fermented Fructus Aurantii by Quantitative Analysis of Multicomponents via a Single Marker (QAMS) Based on UPLC 

Figure 5 | Determination of Ten Flavonoids in the Raw and Fermented Fructus Aurantii by Quantitative Analysis of Multicomponents via a Single Marker (QAMS) Based on UPLC 