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A Rapid Method for Determination of Limonin in Citrus Juices by High Performance Liquid Chromatography
Author(s) -
SHAW P. E.,
WILSON C. W.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb10437.x
Subject(s) - limonin , chromatography , chemistry , high performance liquid chromatography , orange (colour) , orange juice , cartridge , fruit juice , grapefruit juice , food science , mechanical engineering , medicine , pharmacokinetics , engineering
The bitter component, limonin, was quantified in orange and grapefruit juices after preliminary separation on a C‐18 cartridge, or by direct injection of the juice onto a C‐18 or C‐8 high performance liquid chromatographic (HPLC) column. The lower limit of detection for limonin was about 1 ppm on a 2.1 mm i.d. microbore column and 2 ppm on a 4.6 mm i.d. analytical column. In a few orange juice samples, the preliminary separation step was necessary to eliminate interfering substances prior to HPLC separation.