An optimized ultrasound-assisted extraction and simultaneous quantification of 26 characteristic components with four structure types in functional foods from ginkgo seeds.

Highlights: [•] Four groups including 26 ginkgo characteristic compounds were simultaneously studied for the first time. [•] Response surface methodology was used to optimize the process variables. [•] UHPLC–MS/MS was the first determination of so many components in ginkgo. [•] The developed method may be applied for other ginkgo products. [ABSTRACT FROM AUTHOR]