Abstract The experiment of extracting and determining total flavones from 5 kinds of cereals such as millet, broom corn millet, highland barley, buckwheat and sorghum was fulfilled by some college students, who were divided into different groups to participate in the experiment. Among the experiment, 3 kinds of extraction methods were used, such as solvent extraction, ultrasound extraction and microwave extraction. The results showed that the extraction rate of flavones in highland barley was the highest, among 5 kinds of cereals. This comprehensive experiment can improve the students' abilities to use all skills flexibly they have learned and raise the abilities to solve practical problems, which is suitable to be set up as a comprehensive experimental project for senior undergraduates.
AN Jing, QU Xing-Yu, QIAO Jin-Suo. Experiment Design of Extracting and Determining Total Flavones from Cereals[J]. Chinese Journal of Chemical Education, 2019, 40(14): 41-45.
