Ultrasonic-assisted extraction combined with statistical tools (factorial design, response surface methodology and kinetics) were used to evaluate the effects of the experimental conditions of temperature, solid-to-solvent ratio, ethanol concentration and time for the extraction of the total phenolic content from pecan nut shells. The optimal conditions for the aqueous and hydroalcoholic extract (with 20% v/v of ethanol) were 60 and 80 °C; solid to solvent ratio of 30 mL·g⁻¹ (for both) and extraction time of 35 and 25 min, respectively. Using these optimize extraction conditions, 426 and 582 mg GAE·g⁻¹ of phenolic compounds, from the aqueous and hydroalcoholic phases respectively, were obtained. In addition, the analysis of the phenolic compounds using the LC–ESI-MS/MS system allowed the identification of 29 phenolic compounds, 24 of which had not been reported in literature for this raw material yet.

超声辅助提取结合统计工具（因子设计，响应面方法和动力学）用于评估温度，固-溶剂比，乙醇浓度和时间等实验条件对总酚含量提取的影响。从山核桃果壳。水和水醇提取物（含20％v / v乙醇）的最佳条件是60和80°C；固/溶剂比均为30 mL·g ^-1（两者），萃取时间分别为35和25分钟。使用这些优化的提取条件，分别为426和582 mg GAE·g ^-1分别从水相和水醇相中得到酚类化合物。此外，使用LC–ESI-MS / MS系统对酚类化合物进行分析，可以鉴定出29种酚类化合物，文献中尚未报道该原料中的24种。