2.2. Extract preparationThe samples

2.2. Extract preparation
The samples were ground in a Waring blender, and then 14 g of the homogenate were extracted with 0.15% HCl in acetone for 4 h in the dark at 4 °C, in a proportion of 1:4 (plant material-solvent). The filter cake residue was re-extracted in the same proportion with aqueous acetone (30:70 v/v) acidified with 0.15% of HCl. Filtrates were combined and vacuum concentrated at 35 °C. The concentrate was resuspended with 20 mL of acidified water with HCl at 0.15% and lyophilised (Christ. Mod. ALPHA 2–4). The lyophilised extracts were stored at −84 °C prior to analysis. Extractions were repeated on three independent samples.

結果 (繁體中文) 1:

2.2.提取製備樣品被地面在華林攪拌器裡，然後 14 克的勻漿提取與 0.15 %hcl 中丙酮 4 小時在黑暗中在 4 ° C，在比例為 1： 4 （植物材料-溶劑）。濾蛋糕渣被重新提取在同一比例與丙酮水溶液 （30： 70 v/v） 用 0.15%的 HCl。 濾液酸化相結合、 真空集中在 35 ° c。濃縮了再懸浮與 20 毫升的 0.15%鹽酸酸化水凍幹 （基督。英國國防部。Α 2-4）。凍幹提取物分別儲藏在分析前的 −84 ° C。在三個獨立樣本重複提取。

結果 (繁體中文) 2:

2.2。提取製備
的樣品進行研磨在Waring混合器，然後14克勻漿均用0.15％的HCl，在4℃提取在丙酮中在黑暗中4小時後，以1:1的比例：4（植物材料溶劑） 。濾餅的殘留物再萃取以相同的比例用含水丙酮（30:70體積/體積）用HCl酸化的0.15％。合併濾液，真空濃縮，在35℃。將濃縮物再懸浮用20ml的酸化水中，用HCl在0.15％和凍乾（基督教。國防部。ALPHA 2-4）。凍乾的萃取物儲存在-84℃下在分析前。提取物被重複三個獨立樣本。