论文英文摘要，不要翻译软件翻译的，谢谢

This experiment explores the variation of flavonoids contents in vagetables in different cooking conditions. In the experiment, we selected lettuce and leeks which are common in our life. We use vegetables to steam and boil, then we choose the 95% ethanol as the extracting liqui to extract the amount flavonoids in vegetables by Soxhlet extraction. Using the rutim as reference substance and the aluminium nitrate as chromogenic agent to make the flavonoids of samples develop. After this, we measured its content by Ultraviolet Specterphotometry. The results of the present study show that 510nm is the best detection wavelength. And the regression equation is A=0.0121C-0.0006. The number of the linear correlation is r2=0.9975 and linear range is 6 μg/mL -36 μg/mL. The sample solution is stable within 0 hour to 2 hours. The method is accurate and reliable. And it's can test repeatedly. The recovery of sample is between 95.04% and 99.77 %. In result, the total content of flavonoids in steamed and boiled vegetables all increased significantly.

(ρ_・).。好多专业名词 翻译起来好累 感觉不会再爱了 翻译到后面眼都花了 有可能有个别单词有写错的 ╥﹏╥... 不过我也尽力了~~

希望能帮到你~~