Antiradical Activity Studies of Ultrasound-Assisted Extraction of Total Flavonoids from Sanghuangporus vaninii Fruit Bodies

Table 1

Experimental design and extraction results.

Test number	A: temperature (°C)	B: solid-toliquid ratio	C: ultrasonic min (min)	D: ethanol concentration (%)	Extraction capacity (mg/g)
1	70	1 : 60	20	80	80.36
2	60	1 : 50	40	90	76.30
3	60	1 : 60	60	70	71.81
4	60	1 : 70	40	70	79.30
5	60	1 : 60	40	80	95.59
6	50	1 : 60	60	80	80.59
7	50	1 : 60	40	90	82.65
8	60	1 : 60	40	80	96.03
9	60	1 : 70	40	90	78.64
10	60	1 : 60	40	80	94.83
11	50	1 : 50	40	80	81.79
12	70	1 : 60	40	70	74.66
13	60	1 : 50	20	80	79.30
14	70	1 : 60	40	90	70.42
15	60	1 : 70	60	80	84.94
16	60	1 : 50	40	70	69.36
17	60	1 : 60	20	70	76.78
18	50	1 : 60	40	70	74.13
19	50	1 : 60	20	80	78.42
20	60	1 : 50	60	80	80.79
21	60	1 : 60	40	80	94.74
22	60	1 : 60	20	90	77.42
23	60	1 : 70	20	80	84.53
24	50	1 : 70	40	80	85.60
25	60	1 : 60	40	80	93.03
26	70	1 : 50	40	80	79.43
27	60	1 : 60	60	90	76.40
28	70	1 : 60	60	80	74.60
29	70	1 : 70	40	80	83.25