The
high performance liquid chromatography (HPLC) method for the simultaneous
determination of 10 polyphenols in papaya wine was optimized and the content of
each phenolic substance was analyzed. The results showed that under the
optimized chromatographic conditions, 10 polyphenols could be effectively
separated within 60 min. All correlation coefficients were more than 0.9936 in
the range of 0.1~10 mg/L. The detection limits were between 0.01 and 0.02 mg/L,
and the recoveries were between 97.04% and 107.32%.This method was suitable for
the simultaneous determination of 10 polyphenols in papaya wine for its high
accuracy and reliability. The total polyphenol contents of three kinds of
papaya wine were significantly increased (p<0.05) after fermentation for 4
months. The total polyphenol contents of three kinds of papaya wine were 903、1178、1057 mg/100 mL ,respectively. The trend of phenolic compounds in the
three kinds of papaya was basically the same as that of the total phenols in
the fermentation process. The main polyphenols among the three kinds of papaya
wine were catechins, protocatechuic acid and chlorogenic acid. And the content
of catechins was the highest (p<0.05), which could be used to distinguish
these three papaya.
TAN Yue et al
. Determination of polyphenols by high performance liquid chromatography and analysis of their change in papaya
wine during fermentation[J]. Food and Fermentation Industries, 2018
, 44(2)
: 209
.
DOI: 10.13995/j.cnki.11-1802/ts.015036