新会柑果汁成分的分析

Analysis of Ingredient in Xinhui Citrus Juice

对新会柑果汁成分进行分析。比较几种柑橘类果汁中苦味物质的含量,通过试验说明新会柑果汁中的柚皮苷含量相对较少,估计柑橘汁的苦味可能由柠檬苦素引起。采用液相色谱法,对几种柑橘类果汁中的有机酸含量进行了检测,得出柑橘类水果的酸味成分主要有:草酸、酒石酸、丙酮酸、酮戊二酸、乳酸、乙酸、琥珀酸、柠檬酸等8种有机酸,而新会柑中的柠檬酸含量明显高于另外几种水果,是新会柑的主体酸味成分,故新会柑较其他柑橘类水果要酸。

The ingredient of Xinhui citrus juice were analyzed in this paper. The contents of bitterness substance in some citrus were compared. The experiment showed that the content of naringin in Xinhui citrus was less than others, and limonoid may be the main bitterness in citrus juice. Organic acids contents in some citrus were measured by HPLC. The results showed that eight organic acids were the main ingredients in citrus juice： oxalic acid, tartaric acid, pyruvic acid, ketoglutaric acid, lactic acid, acetic acid, amber acid and citric acid, but the content of citric acid in Xinhui citrus was obviously higher than the other fruits and was the main acid ingredient. So Xinhui citrus was more acid.