Figure 3.
Effects of S. baicalensis pretreatment with different initial temperature and solvent on the four flavonoid content changes at 50°C. (A) Using 25°C water for initial soaking. (B) Using 50°C warm water for initial soaking. (C) Using 90°C hot water for initial soaking (D) Using 75% ethanol at 25°C for initial soaking.