| Papaya [Chaenomeles sinensis(Thouin)Koehne] belongs to Rosaceae, Chaenomeles Lind, is a perennial deciduous shrubs. In China, Papaya is the homology of medicine and food, which contains many bioactivity ingredients such as oleanolic acid, ursolic acid,flavonoids,malic acid,tartaric acid,rafter acid,vitamin C etc,and possess activate collaterals, stomach dampness, dampness heat functions. The Papaya, with high yield and versatility has a variety of species growing in china and has great potential to be researched and developed. This paper mainly researched on papaya,which is growing in Qijiang, Chongqing,China, for the purpose of provideing reliable scientific evidence to the product development of papaya. The main contents of this paper are listed below:1. Growing period changes in nutritional ingredients of Qijiang papayaTo investigate the changes in the content of nutrients in fruit of papaya during the period of growth in Qijiang, Chongqing.The contents of various nutrients including sugar, vitamin C, superoxide dismutase(SOD) and triterpenic acid etc were analyzed by the different analytical methods. Among three species, the results showed that the contents of sugar in Datong Tianxing papaya increased rapidly, and that of the total sugar and reducing sugar was up to 129.03 and 52.32 mg·g-1 FW respectively. However, the level of polyphenol in Daluo papaya was declined from 133.22 mg·g-1 FW at early period to 0.37 mg·g-1 FW at maturation stage. There were abundant nutrients and pharmaceutical ingredients in Datong Xiagou papaya,with the optimum development value, in which the contents of vitamin C, polyphenol, amino acids,oleanolic acid and ursolic acid content showed an increasing tendency during the period of growth.2. The development of wine By Fermented papayaWith slag in fermentation conditions, for the quality influence of fermented wine by measuring the different content of sugar, added the amount of yeast, pH value, temperature etc established a variety of fermentation parameters with Qijiang papaya. Results show that:under the conditions of the fermentation temperature 26℃,sugar content in 20%, pH3.5, addition brand of Angel grape wine high active dry yeast 1‰, the production rate of 7%(V/V) alcohol, papaya wine with golden color, unique flavor, with the special fragrance of papaya.3. Ursolic acid and oleanolic acid extraction in papaya fermented residueWith papaya in the fermentation process, oleanolic and ursolic acid and other ingredients mainly left in the slag.Through the process of ethanol extraction and separation of single-factor test, the concentration of ethanol, solid-liquid ratio, extraction temperature and time as the level of each factor orthogonal experiment were determined. By the orthogonal test, the optimum condition was as follows:the ratio of material to liquid was 1:10, the concention of ethanol 95%, extracting temperature 85℃under reflux extraction two times, each time 2h. The extraction rate was the best. 4. Separation and purification of oleanolic acid and ursolic acid from papaya fermented residueCrude extracts were defatted by ether, concentrated by distillation, in the refrigerator, ethanol precipitated by adding lye and then will be get white extraction. The content of oleanolic acid and ursolic acid was determined by HPLC respectively to 41.2% and 20.3% after purified. 5. The protective effects of papaya fermented residue on alcohol-related liver diseaseThe liver injury animal modle were built by single injection of CL4 or orally administrated 50% ethanol. Papaya fermented residue extraction were orally administrated to mice every day. After 20 days, the results showed that the serum transaminase activity was significantly decreased compared with the control group. In addition, papaya fermented residue extraction also suppressed alanine aminotransferase (ALT), aspartate aminotransferase (AST) activity. Analysis also indicated a good dose-concentration relationship. All these data suggests that the extraction of papaya fermented residue possess protective effects on alcohol-related liver disease. |
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