Determination of Hesperidin in Citrus Fruit Drops
Several physiological citrus fruit drop types were subjected to different treatments and analyzed using HPLC to determine their hesperidin content. The study was carried out examining 7 citrus cultivars during the two fruit drop periods in which the cultivars were treated under different conditions (natural dried and hot air dried at 40℃, 60℃, 80℃ respectively). The result showed the hesperidin content in all fruit drops of cultivars dried at 80℃ hot air was the highest. There were significant differences in hesperidin content between the two premature drop climaxes. The highest content of hesperidin was found in fruit drops of Guanxi honey pomelo.
Citrus Physiological Fruit drop Hesperidin HPLC
Huarong Mao Hongfei Fu Siyi Pan Xiaoyun Xu
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China
国际会议
11th International Citrus Congress(第11届国际柑橘大会)
武汉
英文
1462-1465
2008-10-01（万方平台首次上网日期，不代表论文的发表时间）