Studies On Stability And Component Analysis Of Phenolic Compounds In Papaya

Papaya is rich in bioactive compounds, such as phenolic compounds which contribute to the reduction of several diseases mainly attributed to their antioxidant properties. A HPLC-ESI-MS/MS method was developed for the determination of 17 phenolic compounds. By this method, the stability of phenolic compounds in Carica papaya was studied and evaluated.In this study, we optimazined and developed liquid chromatography-electrospray-tandem mass spectrometry to analysize the response of 17 phenolic compounds in Papaya. The analytes were eluted with by gradient elution. There was a good liner relationship within the rage of 5-500 μg L-1, the regression line coefficients of determination (R2>0.9990) of 17 phenolic compounds were obtained, and the relative standard deviations were 0.66%-7.03%. Analytic time of one sample was 37 minutes. The main polyphenols in three different kinds of papaya of hainan were compared. The experiment result showed that there have clear difference of polyphenol quality and quantity in these 3 kinds of Carica papaya. And the content of polyphenols in sample 2 was the highest.There were two desiccation quomodo using in experiment, vocuum freezing desiccation, oven desiccation in 60℃.The experiment result showed that there have no distinctness difference of polyphenol quality in Carica papaya, and most of them are phenolic acids. But Polyphenol quantity is different, the Polyphenol quantity by oven desiccation in 60 ℃ is more than by vocuum freezing desiccation.The stability study of phenolic compounds extracted on different temperature and pH indicated temperature do not have important effect on stability of phenolic compounds, but polyphenols in weak acid and neutral buffer conditions are relatively stable.