Improvements in the quantitation of limonin in citrus juice by reversed-phase high-performance liquid chromatography

A cyano stationary phase was found to have good selectivity for reversed-phase HPLC analysis of limonin in citrus juices. The cyano stationary phase is, however, susceptible to contamination by constituents contained in citrus juices. A method is described for solid-phase extraction (SPE) of limonin...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1991-08, Vol.39 (8), p.1472-1476
Main Author: Widmer, Wilbur W
Format: Article
Language:English
Subjects:
ANALISIS CUANTITATIVO
ANALYSE QUANTITATIVE
CHROMATOGRAPHIE LIQUIDE HAUTE PRESS
CROMATOGRAFIA LIQUIDA ALTA PRESION
JUGO DE FRUTAS
JUS D'ORANGE
JUS DE FRUIT
POMELO
TORONJA
TRITERPENOIDE
TRITERPENOIDOS
ZUMO DE NARANJA
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Summary:A cyano stationary phase was found to have good selectivity for reversed-phase HPLC analysis of limonin in citrus juices. The cyano stationary phase is, however, susceptible to contamination by constituents contained in citrus juices. A method is described for solid-phase extraction (SPE) of limonin from citrus juices followed by reversed-phase analysis. The method has a rapid sample preparation, does not cause premature deterioration of the analytical column, and offers an improved separation of limonin from other constituents over previously described reversed-phase methods. The SPE procedure provided 95-108% recovery and 2-4-fold concentration of limonin in extracts for increased sensitivity with UV detection at 214 nm. Limonin is extracted into 70% methanol, and extracts were stable for 30 days if kept at -4 degrees C. Juices analyzed for limonin included white and pink grapefruit varieties, navel, Valencia, Hamlin, and sour oranges
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00008a021