A DISH OF DRIED PLUM AND ITS RESIDUAL PRODUCTS SEASONED WITH FLAVONOID SUBSTANCES FRIM GINKO LEAVES EXTRACTED BY THE MIXTURE OF PLUM AND SALT AND CITRON FLAVOUR

• 1. 一种从银杏叶中提取黄酮类物质的方法 [P] . 中国专利： CN106822194A . 2017-06-13
• 2. 提取银杏叶中活性物质的方法及其提取得到的银杏叶提取物 [P] . 中国专利： CN109260236A . 2019-01-25
• 3. A dish of dried plum flavonoid substances from ginko leaves extracted [P] . 韩国专利： KR100920662B1 . 2009-10-09

  机译： 从银杏叶中提取的干李子黄酮类物质的菜

• 4. A HEALTHY BEVERAGE COMPOSITION MADE BY EXTRACTING THE FLAVONOID INGREDIENTS FROM GINKO LEAVES WITH THE MIXTURE OF PLUM AND SUGER [P] . 韩国专利： KR20090039963A . 2009-04-23

  机译： 提取李子和糖混合的银杏叶中黄酮成分制成的健康饮料成分

• 5. A process for processing salt fish using solution containing lecithin, or mixture solution containing lecithin, extract of bamboo leaves and bamboo smoke distillates, and the product thereby [P] . 韩国专利： KR100790515B1 . 2008-01-02

  机译： 一种使用含卵磷脂的溶液或含卵磷脂的混合溶液，竹叶提取物和竹烟馏出物及其产品加工咸鱼的方法

• 1. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

• 1. 银杏叶中总黄酮类化合物的提取工艺研究 [C] . 罗星 ,姚旭 ,郑自通 . 2009年中国药学大会暨第九届中国药师周 . 2009
• 2. 笋壳和竹叶中黄酮类物质的提取研究 [A] . 邓红霞 . 2002