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http://dx.doi.org/10.3746/jkfn.2006.35.3.353

Determination of Flavonoid and Limonoid Compounds in Citron (Citrus junos Sieb. et Tanaka) Seeds by HPLC and HPLC/MS  

Woo, Kang-Lyung (Division of Food Science and Biotechnology, Kyungnam University)
Kim, Je-I (Busan Reginal Food and Drug Administration)
Kim, Min-Chul (Division of Food Science and Biotechnology, Kyungnam University)
Chang, Duck-Kyu (Division of Food Science and Biotechnology, Kyungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.3, 2006 , pp. 353-358 More about this Journal
Abstract
Flavonoid and limonoid compounds were determined by HPLC on the methanol and ethanol extracts from citron seeds. The quantities of the compounds in these categories were higher in the ethanol extract than methanol extract. The types of these compounds were detected in larger numbers in the ethanol extract. The content of limonin was the largest in both methanol and ethanol extract among the detectable compounds ; 140.34 mg/100g and 170.98 mg/100g, respectively, and the contents of other compounds, caffeic acid, naringin, lutin, nomilin, were found in large amount in this order. The molecular weights of forty two compounds in ethanol extract were determined with mass spectrums and extracted ion current chromatograms by HPLC/MS.
Keywords
citron seed; flavonoid and limonoid compounds; HPLC/MS;
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