Studies On The Chemical Constituents And Application Technology Of Mango Nucleolus

Mango (Mangifera indica Linn) a kind of Anacardiaceae plants, grows in tropical and subtropical coastal intertidal zone. The modern chemical research indicated that Mango mainl) included variety of compounds, such as flavones,steroids, terpenoids, glycosides and phenolic compounds, and so on. The modern Pharmacology research indicated that Mango showed pharmacological effects, such as antibacterial anti-inflammatory, anti-cancer, anti-oxidation, enhance the immune regulation, and so on, it have higher values for drug development and application. According to the literature indicates, the present study mainly focuses on the active ingredients extraction and processing technology of the Mango leaves and skin but relatively less on mango core, so the research and development and utilization of mango nucleolus has a better theoretical and practical significance, which provides a theoretical basis for the rational development and utilization of mango.Isolated and purified by silica gel column chromatograph, TLC techniques, and so on. And twelve compounds were isolated and twelve compounds were identified by spectroscopy technologies and their physicochemical properties. They were (24S)-stigmast-5-ene-3β-olpalmitate(1), octadecane(2), stigmasterol(3),1-triacontano(4), oleanolic acid(5), β-daucosterol(6), β-sitosterol(7), gallic acid(8),3,4-dihydroxybenzoic acid(9), scopoletin(10), genistein (11), quercetin(12). Compound1,2,3,4,5,10and11for the first time isolated from this plant.The grease in mango nucleolus was extract by Soxhlet extraction method, and the oil yield is12.67%. The chemical compositions of the Mango kernel oil methyl ester product were analyzed and certified by gas chromatography-mass spectrometry (GC-MS) and standard map search comparison method. And their contents were calculated by area normalization.48kinds of compounds were separated, and11kinds of them were identified, which accounted for22.92%of the gross. The major components were esters, alkanes and phenols compounds, naphthalene and benzene derivatives and other compounds. The protein quality in per hundred grams of dried mango nucleolar was measure by Kjeldahl method which is contained in5.81g. The total sugar content of mango nucleolus powder was measure by Fehling reagent method, which is72.27%. The conditions of mango nucleolus fermentation alcohol optimum, which were obtained by single factor and orthogonal experiments are:water ratio1:10, temperature25℃, Angel high active dry yeast, alpha-amylase dosage of0.4mL, pH4.5-5.0, fermentation time of60hours, the maximum liquor of34.08%, and the biotransformation rate of92.26%. The conditions of papain hydrolysis mango nuclear Ren lees protein hydrolysis, which obtained by single factor and orthogonal experiments:temperature of65℃, pH8.0, and enzyme amount3.0mL/100g (wet distiller’s grains), hydrolysis time10min. Under optimum conditions, the protein increment per unit volume is97.98%. Enzymatic supernatant protein content, nearly twice the comprehensive utilization of byproducts of the process in the wine industry, has much room for development and can achieve economic optimization.