%0 Journal Article
%T Determination of Bitter Components in Citrus Juice by High Performance Liquid Chromatography<br>高效液相色谱法测定柑橘汁中的柠檬苦素和柚皮苷
%A CHEN Jing
%A GAO Yanxiang
%A WU Weili
%A LI Shaozhen
%A <br>陈静
%A 高彦祥
%A 吴伟莉
%A 李绍振
%J 色谱
%D 2006
%I 
%X Bitterness in citrus juice is primarily due to the presence of both limonin and naringin, and determination of them is a standard in controlling the quality of juice. A high performance liquid chromatographic (HPLC) method was developed for the rapid determination of bitter components in citrus juice. The HPLC conditions were as follows: ODS column with acetonitrile-tetrahydrofuran-water (17.5: 17.5: 65, v/v) as mobile phase, flow rate at 1 mL/min, 207 nm as detection wavelength for limonin, and methanol-100% acetic acid-water (40:1:59, v/v) as mobile phase, flow rate at 1 mL/min, 283 nm as detection wavelength for naringin. As results showed, for limonin and naringin, the linearity was good within the ranges of 1.00 - 50.00 mg/L (r = 0.9992) and 20.00 - 160.00 mg/L (r = 0.9988) respectively, and the detection limits were 0.07 microg and 0.14 microg, then the average recoveries were 98.69% and 100.13% with relative standard deviations of 2.5% and 1.5%, respectively. The method is simple, rapid and accurate for determining limonin and naringin in juice.
%K high performance liquid chromatography (HPLC)
%K limonin
%K naringin
%K citrus juice<br>高效液相色谱法
%K 柠檬苦素
%K 柚皮苷
%K 柑橘汁
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=6E709DC38FA1D09A4B578DD0906875B5B44D4D294832BB8E&cid=6579068328FE643F&jid=4D81E042D77AFEC6881D14759692069C&aid=5B18BD89B4DA6599&yid=37904DC365DD7266&vid=B91E8C6D6FE990DB&iid=0B39A22176CE99FB&sid=0B4F496D54044D86&eid=1B97AE5098AEB49C&journal_id=1000-8713&journal_name=色谱&referenced_num=5&reference_num=17