Determination of Ten Flavonoids in the Raw and Fermented Fructus Aurantii by Quantitative Analysis of Multicomponents via a Single Marker (QAMS) Based on UPLC

Table 1

The names of samples under different fermentation conditions.

Sample	Fermentation time (d)	Soaking time (h)	Fermentation temperatures (°C)	Fermentation humidity (%)
F1	2	4	32	70
F2	3	4	32	70
F3	4	4	32	70
F4	5	4	32	70
F5	6	4	32	70
S1	4	2	32	70
S2	4	4	32	70
S3	4	6	32	70
S4	4	8	32	70
S5	4	10	32	70
T1	4	4	22	70
T2	4	4	27	70
T3	4	4	32	70
T4	4	4	37	70
T5	4	4	42	70
H1	4	4	32	50
H2	4	4	32	60
H3	4	4	32	70
H4	4	4	32	80
H5	4	4	32	90