Sweet potato peels are rich in chlorogenic acids. In this work, we applied ultrasound technology to extract the main compounds from sweet potato peel and used multivariate analysis and principal component analysis (PCA) to evaluate the effects of different extraction conditions on the extraction of chlorogenic acids. The extraction was studied varying ultrasonic power density (20, 35 and 50 W/L) and processing time (5, 10, 20 and 40 min) using an ultrasonic bath operating at 25 kHz. The chemical analysis was carried out by UPLC-qTOF-MS, and the results were evaluated by PCA and PLS-DA chemometric analysis. Results show that both ultrasonic power density and processing time influences in the extraction of different chlorogenic acid, and that different extraction conditions can be used to selectively extract specific caffeoylquinic acids and feruloylquinic acids in higher amounts. Ultrasound promoted the hydrolysis of tricaffeoylquinic acid when subjected to ultrasonic waves (20-50 W/L), and of 3,4-caffeyolquinic acid at high ultrasonic power density (50 W/L).

中文翻译：

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绿色超声辅助地瓜皮中绿原酸的提取和咖啡酰奎尼酸衍生物的声化学水解。

番薯皮富含绿原酸。在这项工作中，我们应用超声技术从甘薯皮中提取主要化合物，并使用多元分析和主成分分析（PCA）评估了不同提取条件对绿原酸提取的影响。使用在25 kHz下运行的超声波浴研究了提取物在不同的超声功率密度（20、35和50 W / L）和处理时间（5、10、20和40分钟）下的变化。通过UPLC-qTOF-MS进行化学分析，并通过PCA和PLS-DA化学计量分析评价结果。结果表明，超声功率密度和处理时间均会影响不同绿原酸的提取，而且可以使用不同的提取条件来选择性地提取大量的特定咖啡酰奎尼酸和阿魏酰奎尼酸。当受到超声波（20-50 W / L）作用时，超声波促进三咖啡酰奎尼酸的水解，而在高超声功率密度（50 W / L）下促进3,4-咖啡酚基奎尼酸的水解。