1985 Volume 32 Issue 3 Pages 202-207
Hesperidin contents in the component parts of Satsuma mandarin fruit were studied. In addition, changes in the hesperidin content of Satsuma mandarin juice during processing were also estimated. (1) In the quantitative analysis, hesperidin in fruit could be dissolved extreamely in alkaline solution at pH 11 with stirring for 10 minutes. (2) Hesperidin contents were 3800mg/100g in albedo, 900mg/100g in segment membrane and flavedo, 100mg/100g in juice vessicles, and less than 50mg/100ml in juice on the average. (3) Hesperidin content in juice was influenced by extracting pressure; hesperidin in juice increased from 37.9 to 75.2mg/100ml by increasing pressure in a hand press. Hesperidin content in juice extracted by In-Line juice extractor was 98mg/100ml. (4) Soluble hesperidin content in juice was about 100mg/100ml after the extracting, finishing and centrifuging process, but decreased below 20mg/100ml after the evaporating process. (5) Hesperidin in juice containing 18.0% of pulp after the In-Line juice extractor process was insolubilized about to 61%, but after removal of pulp from the juice, more than 85% of hesperidin was soluble even after 1 hourHesperidin in clarified juice was not insolubilized at all even after 5 hours. (6) In the concentrated juice of 50° Brix, 80-95% of hesperidin was insoluble in the presence of pulp, but only 5% of it was insolubilized in clarified juice. Hesperidin solubility in juice at the evaporating process was greatly influenced by the pulp content of juice.
