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Shengjia Huang,Xinya Liu,Bo Xiong,Xia Qiu,Guochao Sun,Xiaojia Wang,Xu Zhang,Zhixiang Dong,Zhihui Wang 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.3
The nomilin and limonin content in citrus fruitsof different varieties was determined at fruit growth andmaturation stages by HPLC. The results showed that thetwo limonoids can be separated, identified, and quantifiedin citrus fruits within 10 min by the developed method. Themethod exhibited good precision, repeatability, stability,and recovery rate. The content of limonin and nomilin inmost citrus fruits presented an increasing trend initially,and then decreased during fruit growth and maturation; apeak was observed at the young fruit or fruit expansionstage. The dropped fruits also contained some amount oflimonoids, suggesting their industrial application. Thevariation and cluster analyses results revealed that theorange varieties contained the highest amount of limonoidsat the mature stage. The results of this study will enablebetter use of citrus limonoids.