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In order to in-depth understanding of the papaya aroma characteristics and pharmacological ingredients to expand the way to the development and utilization of papaya, using synchronous distillation - extraction (SDE) extract papaya fruit aroma components by gas chromatography - mass spectrometry (GC-MS) to Hong gas substances were separated and identified. Ultrasonic extraction of the papaya fruit pharmacological ingredients - oleanolic acid, and response surface methodology (RSM) to optimize the extraction parameters, quantitative analysis by high performance liquid chromatography (HPLC), explore the papaya fruit oleanolic acid liquid chromatographic conditions and ultrasonic extraction parameters. GC-MS analysis showed that 62, 60 and 53 components from the the Cheung Chun, lion head, magnolia three papaya fruit were identified, of which 21 kinds of three common components. The highest relative content of the same ingredients, three papaya fruit are 4 - methyl -5 - (1,3 - penten-yl) - tetrahydrofuran-2 - one, but its relatively large content among difference (11.38% Changjun, Lionhead 25.71% and 17.72%, Magnolia). In addition, the common constituents of three à-gold farnesene, (E) -2 - hexenal, n-hexyl alcohol, β-ionone, 4,6 (E), 8 (E) - Giant beans triene etc. . The papaya fruit aroma components mainly include alcohols, ketones, aldehydes, esters and hydrocarbon compounds, wherein alcohols, ketones, aldehydes, esters constitute papaya aromatic flavor important substances. Search results show that the test for detection of a (Z) -2 - heptenal, formic acid, leaf alcohol esters, caprylic acid, cyclohexyl ester, 4,6 (E), 8 (E) - giant beans triene megastigmatrieonel and other compounds in the papaya fruit aroma components of the study has not been reported. There are some differences between the Baihe three different regions of the same varieties of papaya fruit aroma components. Three regions of the papaya fruit were identified 86 kinds of aroma components, including 28 kinds of common components. The three main components include à-farnesene, 4 - methyl-5 - (1,3 - di-pentene-yl) - tetrahydrofuran-2 - ketone, n-hexyl alcohol, (Z) -3 - Hexenyl However, the relative content of each. The three were also identified nine species, 16 species, 11 kinds of unique ingredients. Have a great impact on the of papaya cultivation areas of climate and environment, altitude, water quality and soil growth factors on fruit aroma components. Aroma components of papaya fruit during storage change for the first time, GC-MS analysis of the results showed that the papaya fruit ripening after longer storage period, the aroma components showing an overall decline in the relative content of alcohols, ketones, aldehydes, esters class, the upward trend of olefins and terpenes. Storage key early fruit aroma components include 4 - methyl -5 - (1,3 - di-pentene-yl) - tetrahydrofuran-2 - one, dihydro-of β-ionol, (Z) -3 - Hexenyl and so on. When 8 ℃ storage 40d, aroma substances mainly terpenes, esters and alcohols, the relative content of 21.07%, 18.73% and 16.34%. When the relative content of fatty acid ethyl esters class storage 90d significantly increased to 34.86%, of which 3 - azelaic acid ethyl ester relative content (21.67%), constitute the key papaya aroma substances. The à-farnesene relative content is rising throughout the storage period, rising from 3.63% of the initial storage to the storage 40d 19.00%, 35.22% when storage 90d. Liquid chromatography chromatographic conditions of papaya fruit oleanolic acid: methanol: water: acetic acid: the triethylamine (87:13:0.04:0.02) flow, while controlling the flow rate of 0.8ml/min, column temperature of 30 ° C, detection wavelength 210nm, the injection volume was 20μl, oleanolic acid and other peaks in this condition, a higher degree of separation, obtained satisfaction chromatogram. Liquid chromatography Quantitative analysis showed that oleanolic acid ultrasonic extraction process in the papaya fruit: ethanol solvent, solid-liquid ratio 1:16, extraction temperature 53 ℃, ultrasonic treatment time was 45min, under the condition measured oleanolic acid in papaya can be reached 1.40mg / g. Test extraction method is simple, rapid and sensitive detection methods, precision, papaya industrialization development of oleanolic acid extraction separation and quantitative analysis have a high reference value.
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