Research On The Production Technology Of Thouin Vinegar

Papaya is the rosaceae chaenomeles plant and it is"fruit treasures" with rich nutritional medicine.It contains rich organic acid and dietary fiber, especially contains a lot of vitamin C and phenolic substances. Papaya wine, papaya vinegar as a nutritional ratafia and fruit vinegar has many pharmacological effects and it has a very good developing foreground. The chemical constituents in papaya, the study of abroad is less,and study on the chemical ingredients in domestic research is relatively more, but to papaya polyphenols research is less.This paper takes the qijiang thouin as a raw material, optimizes the extraction conditions for total polyphenol, determines the HPLC chromatographic monomer phenolic conditions and compares the content of total polyphenol and monomer phenolic for three varieties of fresh papaya, papaya wine, papaya vinegar with fermentation time changes. The main results are as follows:1,Design and analysis of extraction rate using Design-Expert 7.0.5 software, obtains multiple regression equation about each factor and extraction rate: R1=8.05200-0.32583A+0.063333B+0.057500C+0.17833D-0.025000AB+0.22000AC-0.26750AD+0 .025000BC+0.28000BD+0.022500CD-0.27058A2-0.54433B2-0.33558C2-0.20183D2The best papaya polyphenols extract technology by the response surface methodology is: ultrasonic time 30 min, temperature 63.3℃, acetone concentration 58%, ratio of material to liquid 1:20 (g/ml). By verification experiment, the maximum extraction rate of polyphenols from papaya is up to 8.402 mg/g.2,The suitable conditions for HPLC dectection of papaya polyphenols are:A colunm of Shimpack VP-ODS(150mmx4.6mm,5μm) was employed;SolventA:water/phosphoric acid =99.95/0.05(v/v); Solvent B:Methanol=100; a linear gradient profile consisting of solvent:as Tab.3-2; the temperature 35℃; the flow rate 0.8mL/min;the detecting wavelength 280nm;the inject volume 20μL. 3,Research results show that C.speciosa total polyphenol content of the highest content is 10.74 mg/g, secondly is 1 C.sinensis 8.91 mg/g, wild papaya lowest total polyphenol content of 8.55 mg/g content; Papaya wine in fermentation early on the first day of C.speciosa total polyphenol content is 755 mg/100mL, C.sinensis total polyphenol content is 683 mg mg/100mL, wild papaya total polyphenol content is 613 mg/100mL. But as the fermentation the extension of time, the total polyphenols papaya wine gradually increased and then decreased, content of fermented four months of C.speciosa total polyphenol content is 1178 mg/100mL, C.sinensis total polyphenol content is 1057 mg/100mL, wild papaya total polyphenol content is 903 mg/100mL, the total polyphenol of the papaya wine is higher than fresh papaya polyphenol content; Papaya vinegar in fermentation of total polyphenol content of fermentation and gradually reduce the four months C.speciosa total polyphenol content from 859 basis mg/100mL to 713 mg/100mL, C.sinensis total polyphenol content from 831 mg/100mL to 677 mg/100mL, wild papaya total polyphenol content from 811 mg/100mL to 476 mg/100mL, the total polyphenol of the papaya vinegar is lower than fresh papaya polyphenol content.4,The main polyphenols in fresh papaya, papaya wine and papaya vinegar are protocatechuicacid, catechin and chlorogenic acid; In the fresh papaya, the content of C.speciosa is 58.603 mg/100mL, the content of C.sinensis is 24.795 mg/100mL, the content of wild papaya is 8.233 mg/100mL. The content of catechins are tall and big differences and it can distinguish three types; the monomer phenolic content in papaya wine is gradually increase in the fermentation process, with the extension of fermentation time, its content decreased; the monomer phenolic content in papaya vinega is basically gradually decreasing in the fer mentation process.