番木瓜

朋友去德宏州出差，竟然给我带回来了半筐番木瓜。在亚热带水果中，番木瓜名气不小。据说番木瓜原产地在美洲的热带地区，17世纪才传入中国，主产地在台湾、广东、广西、海南一带。在云南，番木瓜只在德宏、临沧、思茅、西双版纳等热带和亚热带地区才有种植。     

番木瓜果实蜜饯的研制

1引言番木瓜（Caricapapaya），又名石瓜、万寿果、番瓜、木瓜、木冬瓜等，它是番木瓜科植物番木瓜的果实。番木瓜性喜炎热，原产美洲热带，现在我国广东、广西、福建、台湾、云南等地均有栽培。番木瓜很易栽培，全年可开花，产量较高。番木瓜果实营养丰富，含有维生素C（ascorbicacid）、胡萝卜素（carote。）、番木瓜碱（cmpain句、木瓜蛋白酶Oapain）、凝乳酶（Remin）、隐黄素（cmptoxanthin）、蝴蝶梅黄素（violaxantllin）、隐性黄素环氧化物（Cyptoxanthlnmonoepoxide）等。其中番木瓜碱有抗肿瘤作用；木瓜蛋白酶可抑制结核杆菌、…     

番木瓜和白木瓜

番木瓜 朋友去德宏出差，回来的时候，竟然给我带了半筐的番木瓜。     

番木瓜的应用价值与开发利用研究进展

由于番木瓜属于木瓜中应用价值较高的品种,其应用价值无限宽广。介绍番木瓜在膳食、医药和美容方面的价值,总结了番木瓜中酶、类胡萝卜素、果胶、皂苷、叶绿素和糖类等生物活性成分的提取工艺,分别列举了番木瓜籽、番木瓜汁和番木瓜果实的开发应用现状。根据目前的番木瓜副产品的开发现状总结其存在问题,并展望了番木瓜开发应用的前景。     

番木瓜酒的研制

研究了番木瓜酒发酵的工艺及关键参数，制成风味独特的、具有营养保健功能的番木瓜酒。     

新型番木瓜保健软糖的研制

以功能性甜味剂和食品凝胶剂为载体，引入番木瓜全肉，通过合理的制作工艺，制成了低热量、具有保健功能的番木瓜软糖。     

番木瓜混浊果汁的工艺研究

以番木瓜原浆为主要原料，白砂糖等为辅料，研究了番木瓜混浊果汁生产工艺及其关键工序。结果表明：采用正交实验并进行感官评定，确定最佳糖酸比；0．03％CMC-Na与0．025％黄原胶复配可获得理想的稳定效果。其最佳配方为：番木瓜原浆15％、白砂糖10％、柠檬酸0．10％、黄原胶0．025％、CMC-Na0、03％。该产品具有番木瓜清香，是一种天然、营养丰富的新型保健饮料。     

番木瓜风味水牛酸凝乳加工工艺的研究

采用新鲜番木瓜和新鲜水牛乳为主要原料，以保加利亚乳酸杆菌和嗜热乳酸链球菌1：4配合为发酵剂，通过L9（33）正交试验筛选最佳配方的试验研究。结果表明，鲜水牛乳92O％，新鲜番木瓜浆8％，低聚糖6．0％，复合稳定剂0．15％，得到的产品经分析检测符合国家质量卫生标准，且产品口感细腻、番木瓜风味浓郁、乳酸香味突出、色泽微黄诱人，具有水牛酸乳和番木瓜双重风味。     

番木瓜果奶的工艺研究

研究了具有营养保健功能的番木瓜果奶的加工工艺。结果表明，采用番木瓜浆：鲜牛乳=6：4的原料配比，蔗糖8％，pH值6．0～6．5，复合稳定剂0.2％等工艺条件，可得到风味优良的番木瓜乳复合饮料。     

番木瓜果酒的酿造工艺研究

以番木瓜为原料,研究了番木瓜果酒的最佳工艺条件。通过考察固液比、初始糖度、装瓶量、接种量、发酵时间对番木瓜果酒感官评价的影响,确定了各因素的适宜作用范围,并在此基础上设计正交试验,获得酿造番木瓜果酒的最佳工艺条件:固液比为1:1.5,装瓶量为91%,接种量为0.10%,发酵时间为6d。在此条件下制得番木瓜果酒金黄透明,香气浓郁,具有番木瓜的独特风味。     

木瓜中齐墩果酸的测定方法研究

本文比较了高氯酸-香草醛比色法和反相高效液相色谱法对木瓜中齐墩果酸测定效果。结果表明：高效液相色谱法测定方法快速、准确、适合木瓜中齐墩墩果酸的测定。测定条件：色谱柱Kramosil C18、流动相甲醇冰醋酸（100：0．1）、检测波长215nm。经测定鲜木瓜中齐墩果酸含量为0．06％。     

复合风味果醋生产工艺研究

以苹果、番木瓜和柑橘为原料探讨了酿制复合果醋的生产工艺,为复合果醋的工业化生产提供科学依据.采用液态发酵法,研究了发酵过程中酒度、糖度和酸度的变化过程确定了复合果醋生产的工艺流程和生产条件,并采用正交实验方法确定了复合果醋饮料的最佳配方.该发酵工艺生产的果醋经科学调配后所得产品不仅营养价值高,而且风味独特.     

外源L-精氨酸 对采后番木瓜果实冷害及品质影响

为研究不同浓度外源L-精氨酸(L-arginine,L-Arg)处理对采后"中白"番木瓜(Carica papaya L. "zhongbai")冷害及品质影响,将番木瓜果实分别用0、0.4、0.8和1.2 mmol/L L-Arg处理,并定期观测果实冷害情况及品质变化。结果表明:在低温(6 ℃)贮藏过程中,外源L-Arg可有效地减轻番木瓜冷害,抑制病害发生。外源L-Arg可有效地延缓番木瓜果实贮藏期间色泽变化以及失重率增加,并能维持较高番木瓜果实硬度、可滴定酸、可溶性固形物和抗坏血酸含量。其中,以0.8 mmol/L L-Arg处理的保鲜效果最明显,外源L-Arg处理在番木瓜保鲜贮藏中具有一定的潜在价值。     

无花果营养成分及生物活性研究进展

无花果是一种药食两用型水果,口感酸甜、肉质软糯,深受消费者喜爱。无花果富含糖、氨基酸、多酚等营养成分,具有很高的营养价值。无花果具有抗氧化、抗肿瘤、降血脂等生物活性,是开发功能性食品的优质资源。本文对无花果的营养成分进行介绍,分析其抗氧化、降血脂、抗肿瘤、抗炎及抗菌等方面的生物活性,并对无花果的研究方向进行展望,旨在为无花果功能性食品的开发和产业化提供理论依据。     

Papaya Fruit Quality Management during the Postharvest Supply Chain

Papayas are popular in tropical and subtropical regions and are being exported in large volumes to Europe, the United States, and Japan. The fruit has a sweet, exotic flavor and is rich in vitamins A and C and antioxidants. However, due to its highly perishable nature, it has not emerged as a major traded fruit. Papayas are highly susceptible to qualitative and quantitative postharvest losses. Maintenance of papaya fruit quality during the supply chain depends on orchard management, harvesting practices, packing operations, postharvest treatments, temperature management, and transportation and storage conditions. Postharvest losses are attributed to mechanical damage, rapid flesh softening, decay, physiological disorders, pest infestation, and improper temperature management. The aim of postharvest technology and management in the supply chain is to provide favorable conditions to extend storage life and retain quality and nutritional attributes. This review focuses on the available research findings to retain overall papaya fruit quality and to reduce postharvest losses during the supply chain via adopting appropriate or novel postharvest technologies.     

木瓜荞麦果酒制备工艺与品质分析

为改良传统木瓜果酒酿造工艺,提升木瓜果酒的品质,利用光皮木瓜酶解液和荞麦糖化液为混合原料,以酒精度、总黄酮含量以及感官评价为评价指标,通过单因素试验和正交试验优化木瓜荞麦果酒酿造工艺条件。结果表明,木瓜荞麦果酒的最佳酿造工艺条件为初始糖度24 °Bx、酵母接种量0.5%、发酵温度22 ℃、木瓜酶解液:荞麦糖化液质量比为1∶2、主发酵时间14 d。在此优化条件下,木瓜荞麦果酒液的酒精度为17.8%vol、总黄酮含量为0.54 mg/mL、总酸含量为3.78 g/L、总糖含量为24.31 g/L、还原糖含量为4.32 g/L,酒体色泽金黄、澄清透亮、香醇净爽,符合果酒品质要求。     

澄清无花果果汁饮料的研制

以无花果果干为原料研制澄清无花果果汁饮料。在单因素试验的基础上,采用正交试验确定无花果果汁饮料的最佳配方,同时对无花果果汁进行吸光度测试,以此来确定澄清效果。结果表明,澄清无花果果汁饮料的最佳生产方案为：30g无花果果干榨成汁100g,4℃冷澄清6h,加入0.3g50%的糖浆、0.5g0.5%的柠檬酸。所制得的无花果果汁饮料色香味俱佳,澄清透明,易于被大众接受。     

Aroma of the papaya fruit (Carica papaya, L.): indication of volatile precursors of terpene compounds

In fruit pulp of papaya (Carica papaya, L.) the enzymes were inhibited by Hg2+. These sample were compared with others, in which the enzymes had not been inhibited. After separation and prefractionation of volatiles by means of high vacuum distillation/solvent extraction and subsequent adsorption chromatography on silicagel, capillary gas chromatography-mass spectrometry showed that in the experiment with Hg2+ the formation of terpene alcohols and hydrocarbons as well as benzylisothiocyanate was totally inhibited. The formation of linalooloxides and related compounds was inhibited to about 60%. From these results the occurrence of bound terpene precursors in papaya fruit may be postulated, from which the free volatile terpenes are enzymatically liberated after decompartmentalization of tissue during fruit pulp preparation.     

Detection of recombinant DNA from genetically modified papaya

A method using polymerase chain reaction (PCR) was developed to detect the genetically modified (GM) papaya (55-1 line), of which the mandatory safety assessment has not been finished in Japan because of insufficient data. The papaya intrinsic papain gene was used as an internal control. The results of PCR amplification of the papain gene segment indicated that a commercial silica membrane type kit (QIAGEN DNeasy plant mini) was useful for extraction of DNA from papaya fruit, but not for extraction from canned papaya fruit. On the other hand, a commercial ion-exchange type kit (QIAGEN Genomic-tip) provided enough purified DNA for PCR from canned papaya fruit. Compared with the parental line and other commercial non-GM papayas, the DNA from GM papaya fruit provided specific amplification bands in PCR with five primer pairs (Nos. 2-6) including beta-glucuronidase and neomycin phosphotransferase II gene-specific ones. On the other hand, the primer pairs recognizing these genes showed false-positive results when we used DNAs from canned papaya. Therefore, we recommend that the primer pairs (Nos. 5 and 6) recognizing the sequences derived from two different species of organism should be used in order to detect specifically the GM papaya in canned fruits.     

香脆番木瓜脯的研制

利用未成熟或台风吹落的番木瓜果实为原料,研究出了香脆番木瓜果脯的生产技术.采用该技术研制出的果脯保持了鲜果特有的香甜爽脆的性质.解决了传统煮制法生产果脯存在的甜腻、软绵的问题.