Mechanistic Analysis of the Organic Chemistry of Flavonoids in Square Bamboo Leaves Based on Cloud Computing Data Processing

Abstract

In order to be able to better process the relevant experimental data in the organic chemistry study of Flavonoid of Fangzhu leaf, the article applies cloud computing to it, and improves the load factor by applying IWRR load balancing algorithm, selecting CPU processing power, network bandwidth and memory capacity as load factors. The extraction and antioxidant activity of each other’s bamboo leaf flavonoids were studied by ultrasound-assisted ethanol extraction, the best extraction process parameters were found by response surface optimization experiments, and the effects were compared by four extraction methods. The results showed that compared with other extraction methods, the extraction rate of ultrasound-assisted ethanol extraction was the largest, with an average extraction rate of 4.07%, and the antioxidant capacity of the obtained flavonoids was the strongest. 1:25 g/mL material-to-liquid ratio, 80% ethanol concentration, 80 W ultrasonic power, 100 min ultrasonic time and 55.0 °C ultrasonic temperature were the best flavonoid extraction process parameters. And compared with the WRR algorithm and WLC algorithm, the IWRR algorithm has significantly shorter response time, higher throughput and more actual concurrency, i.e., the IWRR algorithm can significantly improve the system loading efficiency. The method used in the article is helpful for the extraction of flavonoids from square bamboo leaves and the processing of related experimental data.