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

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).

(a)

(b)

(c)

(d)