id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
asir-35952	Wang, Chong; Wei, Qiuyu; Zhao, Yujiao; Chen, Mengyi; Li, Fengxiang; Tang, Lin	Effect of Yuanbao Maple Tea Powder with High Chlorogenic Acid Content on Bread Quality	2024	14	.pdf	application/pdf	5508	209	54	In this study, the ultrasonic extraction method of Ingot maple leaf was used as raw material, and the ultrasonic temperature, time, solid -liquid ratio of single factor and orthogonal experiments were carried out to explore the best extraction process of chlorogenic acid, and the seasonal change of chlorogenic acid content in Ingot maple leaf was analyzed. 3.3 Single Factor Experiment for Extraction of Chlorogenic Acid The extraction steps of chlorogenic acid content in Yuanbao Maple tea powder are as follows: Accurately weigh 1.000 g of Yuanbaomaple tea powder, add different volumes and concentrations of ethanol solution, set different ultrasonic extraction time, after 0.45μm microporous filter membrane filtration, use UV-visible spectrophotometer to determine the light absorption value at 330 nm wavelength, through the calculation of the content of chlorogenic acid in Yuanbaomaple tea powder.	cache/asir-35952.pdf	txt/asir-35952.txt