| Chaenomeles speciosa Nakal contains an abundance of nutrition components, which is a traditional Chinese plant used as herb and food. It is mainly distributed in East china, South china and Middle China. For providing the development and utilization, we studied the different varieties of C. speciosa about the flavor components and nutritional analysis. The main results were indicated as follows:1. Volatile components from the petals of Papaya of eight vairetes "MoYe""JingXiangYu231","LuoFu","Mugua250","Mugua136","XuanMuGuo" and "Mugua105", were analyzed by headspace solid phase microextraction (SPME) combined with GC-MS. The effects of different SPME fibers and extract temperature on the extraction efficiency were investigated. The results demonstrated that selection of65μm PDMS/DVB fiber and room temperature of25℃in extracting the volatile components from the petals of Papaya exhibited good extraction effect. The contents of the volatile constituents were determined by peak area normalization method, which exceeded90%and were mainly made up of alkanes, alkenes and lipoid. Comparing with the flavour substances of eight kinds of Papaya it showed that the composition of the flavour substances in the eight varieties was different, but the main components were similar. Among them, the highest content component of "JingXiangYu231","Mugua105","Mugua250","Mugua136" and "Mugua056" is ethyl caprylate; that of the "MaoYe" is cis-3-hexenyl acetate; that of the "LuoFu" is Longifolene; that of the "XuanMuGuo" is alpha-farnesene. This method is rapid and accurate, our research by which provides theoretical foundation for further development and use of the Papaya resources.2. The nutritional components in14breeds of Chaenomeles speciosa Nakal were determined and analyzed, such as crude protein, amino acids, total sugar, fat, pectin, vitamins and mineral elements. The total content of total sugar, amino acid and Vc fluctuated within the range of1.3-3.5g/100g,0.26-0.50g/100g and68.8～159.3mg/100g, respectively. The trace element was plentiful in this kind of plant. The results showed that the Chaenomeles speciosa Nakal was worth exploring and utilizing due to its all-round and abundant nutrition constituents.3. The chemical constituents of Chaenomeles speciosa. Nakal were analyzed by various chromatographic methods. Six compounds were obtained from the ethylacetate fraction of Chaenomeles speciosa Nakal and were identified as β-sitosterol, oleanolic acid, ursolic acid, gallic acid, caffeic acid and quercetin.4. A method for determination of oleanolic acid and ursolic acid in14breeds of Chaenomeles speciosa Nakal was established. The determination by RP-HPLC was carried out on Waters C18(4.6mm×250mm,5μm). The mobile phase consisted of methanol-0.01%H3PO4water (85:15) with the flow rate of1.0mL/min. The column remained at room temperature and the detection wavelength was at210nm. For oleanolic acid, the calibration curve is linear in the range of0.27～2.18μg, with the regression equation being A=37859+1.38297×107C (r=0.9999). For ursolic acid, the calibration curve was linear in the range of0.18-1.42μg, with the regression equation being A=35364+1.38486×107C (r=0.9995). These results showed that this method is simple, accurate and reproducible for quantitative analysis of oleanolic acid and ursolic acid in Chaenomeles speciosa Nakal. Based on the regression equation we analyzed the content of oleanolic acid and ursolic acid in14breeds of Chaenomeles speciosa Nakal. The results indicated that there was great difference in content of oleanolic acid and ursolic acid among the14breeds. For the total content of oleanolic acid and ursolic acid, the highest one was Chaenomeles speciosa "Jinbaoyate Lvxiangyu"(1.766mg/g) and the second one was Chaenomeles speciosa "JinbaoyateJinxiangyu"(1.242mg/g), both of which were suitable to be materials of drug and healthy food. |
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