Microwave processing techniques have been extensively used in the food industry due to its significant reduction in time and energy consumption, but its effect on the potential degradation of the extracted target compounds cannot be ignored. In this paper, experiments were carried out to establish a model system of closed magnetic stirring and controlled temperature cooling microwave irradiation (CMCC-MI system); the model extraction solutions were constructed with the standards gallic acid and resveratrol as target compounds to be extracted; its type of free radicals were detected during microwave irradiation extraction, and its changes were monitored under different microwave extraction conditions, namely, solvent types, organic extractant concentrations, microwave irradiation power, extraction temperature, and extraction time, in order to understand the effect of microwave irradiation and provide an objective evaluation polyphenols under different microwave extraction conditions. The degradation and fragment ion peaks of gallic acid and resveratrol owing to hydroxyl free radicals imply that the extraction yield should not be over-focused in actual extraction applications of microwave irradiation; more attention should be paid to the potential degradation of the extracted target compounds induced by microwave irradiation.

由于微波处理技术显着减少了时间和能源消耗，因此已在食品工业中得到广泛使用，但是其对提取的目标化合物潜在降解的影响不容忽视。本文通过实验建立了密闭磁力搅拌和恒温冷却微波辐射模型系统（CMCC-MI系统）。以标准没食子酸和白藜芦醇为目标提取物构建模型提取液。在微波辐射萃取过程中检测其自由基类型，并在不同的微波萃取条件下监测其变化，这些条件包括溶剂类型，有机萃取剂浓度，微波辐射功率，萃取温度和萃取时间，为了了解微波辐射的效果，并提供客观评价在不同微波提取条件下的多酚。羟基自由基导致的没食子酸和白藜芦醇的降解和碎片离子峰表明，在微波辐射的实际提取应用中，提取产率不应过分集中；应更加注意微波辐射引起的提取目标化合物的潜在降解。由于羟基自由基的作用，没食子酸和白藜芦醇的降解和碎片离子峰表明，在微波辐射的实际提取应用中，提取产率不应过分集中。应更加注意微波辐射引起的提取目标化合物的潜在降解。羟基自由基导致的没食子酸和白藜芦醇的降解和碎片离子峰表明，在微波辐射的实际提取应用中，提取产率不应过分集中；应更加注意微波辐射引起的提取目标化合物的潜在降解。