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分别对水浸提银杏黄酮的过程中影响提取率的因素：烘烤及粒度和扰动进行了研究和论证。实验表明：１１５ ℃烘烤５０ ｍｉｎ 后过５０ 目筛，浸提速率常数ｋ 可得最大值０－３４ｈ － １ ；扰动因素对浸提速率无太大影响。
The factors affecting extraction rate in the process of leaching flavonoids from water were studied and proved. The experiment shows that after 50 min baking at 115 °C, the 50-mesh sieve can be used, and the extraction rate constant k can obtain the maximum value of 0-34 h - 1 ; the disturbing factor has no great influence on the extraction rate.