Determination of Bitter Components in Citrus Juice by High Performance Liquid Chromatography
高效液相色谱法测定柑橘汁中的柠檬苦素和柚皮苷

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.