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Papaya Papaya Rosaceae genus (Chaenomeles) plants, is a nutritious edible of the \. In recent years, as China's agricultural structure adjustment and papaya new medicinal health effects continue to explore, papaya has gradually become a set of edible, medicinal and ornamental value as one of the great development of the emerging forest tree species. In research on the chemical composition of papaya, papaya plants abroad little research on chemical constituents of the fruit, while domestic research to be relatively more, but polyphenols papaya research than less. This test uses Qijiang C.speciosa, Chaenomeles, wild papaya as raw materials, Forint - Xiaoka (Folin-Ciocalteau) method for the extraction of total polyphenols papaya conditions were optimized to determine the optimum extraction process; using determined by HPLC HPLC chromatography gallic acid, protocatechuic, catechin, chlorogenic acid, epicatechin, caffeic acid, coumaric acid, rutin, quercetin, kaempferol 10 kinds of single body polyphenols detection conditions; using HPLC with fresh papaya, papaya wine, papaya vinegar polyphenol content; and three varieties of fresh papaya, papaya wine, papaya vinegar and 10 total polyphenol monomers The content of phenols with fermentation time changes were compared. The main findings are as follows: 1, papaya total polyphenol extraction process optimization test studies. The results show that using Design-Expert7.0.5 software design and analysis, and the extraction rate each factor quadratic regression model: R, = 8.05200-0.32583A 0.063333B 0.057500C 0.17833D-0.025000AB 0.22000AC -0.26750AD 0 .025000 BC 0.28000BD 0.022500CD-0.27058A2-0.54433B2-0.33558C2-0.20183D2 'obtained by the model of extreme value analysis of ultrasonic assisted extraction of polyphenols optimal combination of papaya: ultrasonic time 30min, extraction temperature 63.3 ℃, acetone concentration of 58%, solid-liquid ratio of 1:20 (g / mL), this condition papaya polyphenol extraction yield (dry weight) was 8.402mg / g. 2, papaya polyphenols by HPLC Conditions. The results show that the test conditions are: column Shim-pack VP-ODS (150mmx4.6mm, Sμm); Mobile phase A: aqueous solution containing 0.05% phosphoric acid, mobile phase B: methanol; gradient elution program are shown in Table 1; column temperature 35 ℃; mobile phase flow rate 0.8mL/min; detection wavelength 280nm; injection volume was 10μL. 3, fresh papaya, papaya wine, papaya vinegar content of total polyphenols. The results show that C.speciosa highest total polyphenol content, content of 10.74 mg / g, followed Chaenomeles 8.91 mg / g, the total polyphenol content Stauntoniae minimum content of 8.55 mg / g; papaya wine during fermentation The first day C.speciosa initial total polyphenol content of 755 mg / L, Chaenomeles total polyphenol content of 683mg/100mL, wild papaya total polyphenol content of 613mg/100mL, fresh papaya than the total polyphenol content is lower: but as the fermentation time, papaya wine in total polyphenol content gradually increases and then decreases, fermented four months C.speciosa total polyphenol content 1178 mg/100mL, Chaenomeles total polyphenol content for the 1057 mg/100mL, wild papaya total polyphenol content of 903 mg/100mL, than fresh papaya total polyphenol content is higher; papaya vinegar in the fermentation process of total polyphenol content decreased, wrinkled skin fermentation months papaya total polyphenol content dropped from 859 mg/100mL 713 mg/100mL, Chaenomeles total polyphenol content dropped from 831 mg/100mL 677 mg/100mL, total polyphenol content Stauntoniae drop from 811 mg/100mL to 476mg/100mL, but fresh papaya than the total polyphenol content is lower. 4, fresh papaya, papaya wine, papaya vinegar composed of 10 kinds of polyphenols. The results showed that fresh papaya, papaya wine, papaya vinegar is the original main catechin polyphenols, catechin, chlorogenic acid; including catechin content is higher and the difference is large, fresh papaya wrinkle content of papaya skin 58.603 mg/100mL, Chaenomeles content 24.795mg/100mL, wild papaya content of 8.233 mg/100mL, papaya can be used to distinguish the three varieties; papaya various phenolic compounds in wine during fermentation The content gradually increases, as the fermentation time, which decreased gradually; papaya vinegar fermentation time as the monomers extension of phenol trend gradually decreased substantially.
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