Abstract
Quality of Satsuma mandarin single strengh juice from which hesperidin was removed with adsorbent was studied. (1) When juice containing hesperidin of 75mg/100ml was bottled in one liter glass bottle, hesperidin in juice began to change into insoluble form rapidly just after preparation. Soluble hesperidin of suspension parts in juice containing 75mg, 50mg and 25mg/100ml reached equilibrium at the level of 10mg/100ml. (2) Pulp of suspension parts in bottled juice precipitated by forming aggregate with hesperidin, and pulp content reached equilibrium at the level of 0.2%. In hesperidin removed juice, Pulp content was kept about 1% for 20 days after storage. (3) Flock was formed on the inner surface of bottle in the juice containing hesperidin of 25mg and 50mg/100ml. But in juice containing hesperidin of 75mg/100ml, hesperidin precipitated with pulp particles. Flock was not formed in hesperidin removed juice at all. (4) Pulp sizes of suspension parts in control and in hesperidin removed juice distributed less than 2μ and wide range of 1-10μ, respectively. (5) Hesperidin removed juice retained 5 times of pulp, about 2.5 times of carotenoid and also 4 times of turbidity in suspension parts, compared with those of control juice, after storage for 20 days at 20°C. Recoverable oil content of hesperidin removed juice was kept about 65% of initial amounts after storage for 20 days.
