以红薯茎叶为原料，采用超声波辅助乙醇浸提法提取红薯茎叶中的绿原酸。在单因素实验基础上，以提取时间、提取温度、料液比和乙醇浓度为考察因素，以绿原酸得率为响应值，采用4因素3水平响应面设计组合实验，建立相应的二项式数学模型优化提取工艺。实验结果表明，红薯茎叶中绿原酸提取的最佳工艺条件为提取时间25 min、提取温度64.5 ℃、料液比1∶35（g/mL）、乙醇浓度45%，红薯茎叶中绿原酸的实际得率为3.442 1 mg/g，接近预测值。响应面法可用于红薯茎叶中绿原酸提取工艺的优化。
Chlorogenic acid was extracted from sweet potato stems and leaves by microwave-assisted ethanol extraction method. The binomial mathematical model was obtained to optimize the extraction process by response surface methodology with four-factor, three-level based on single factor experiments with extraction time, temperature, solid-liquid ratio and ethanol concentration as the influence factors and the extraction yield of the chlorogenic acid as response value. The results showed that the optimum parameters were as follows: the extraction time was 25 min, the extraction temperature was 64.5 ℃, the solid-liquid ratio was 1∶35 g/mL and the ethanol concentration was 45%. Under the optimal conditions, the maximum extraction rate of chlorogenic acid was 3.4421 mg/g, which was close to the predictive value. The response surface methodology is applicable for the optimization of microwave-assisted ethanol extraction of chlorogenic acid from sweet potato stems and leaves.