Co-Authors:
Sasson, A., Faculty of Agriculture, Department of Horticulture, Hebrew University of Jerusalem, Rehovot, Israel
Erner, Y., Faculty of Agriculture, Department of Horticulture, Hebrew University of Jerusalem, Rehovot, Israel, Volcani Agricultural Research Center, Beit Dagan, Israel
Monselise, S.P., Faculty of Agriculture, Department of Horticulture, Hebrew University of Jerusalem, Rehovot, Israel
Abstract:
Organic acids of orange peel and juice were quantitatively determined by gas-liquid chromatography (GLC) with and without purification by eluting through Dowex exchange resin columns (6.0 and 13.25 N formic acid) or by fractionation with petroleum ether, at pH 3.6 or 7.5. Satisfactory recovery and resolution, were usually obtained without purification. Under our conditions elution with 6.0 N; formic acid gave low yields. Succinic*, adipic*, malic, citric, malonic, and oxalic acids were detected both in juice and peel (flavedo). In addition, juice contained of α-ketoglutaric, aconitic, and isocitric acids, while flavedo contained lactic* and benzoic* acids. Acids marked by asterisks had not yet been reported in flavedo tissues; α-ketoglutaric acid had not yet reported in orange juice.
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
