Table 3.
Number | Factors | Content of flavonoids (%) | |||
---|---|---|---|---|---|
| |||||
Temperature | Time | Solid–liquid ratio | Frequency | ||
1 | 1 | 1 | 1 | 1 | 2.79 |
2 | 1 | 2 | 2 | 2 | 4.94 |
3 | 1 | 3 | 3 | 3 | 5.98 |
4 | 2 | 1 | 2 | 3 | 6.37 |
5 | 2 | 2 | 3 | 1 | 3.88 |
6 | 2 | 3 | 1 | 2 | 5.34 |
7 | 3 | 1 | 3 | 2 | 6.78 |
8 | 3 | 2 | 1 | 3 | 7.64 |
9 | 3 | 3 | 2 | 1 | 5.46 |
K1 | 4.57 | 5.313 | 5.257 | 4.043 | |
K2 | 5.197 | 5.487 | 5.590 | 5.687 | |
K3 | 6.627 | 5.593 | 5.547 | 6.663 | |
R | 2.057 | 0.280 | 0.333 | 2.620 |