通过碘量法检测金橘黄酮类及柠檬苦素类提取物的抗氧化活性。
1·In this paper, the quantitative analysis methods of naringin and limonin, and the determination results of various citrus juices and citrus wine samples are described.
本文介绍了柚皮苷和柠檬苦素的定量分析方法，以及对各种柑桔果汁和桔子酒实样的测定结果。
2·But naringin and limonin, the main bitter substances in Citrus juice are also determined.
胡柚汁营养丰富，但也有柠檬苦素、柚皮苷等苦味物质。
3·Adsorption of activated magnesium silicate limonin from the orange juice and lemon juice were studied.
研究了活性硅酸镁吸附橙汁和柠檬汁中的柠檬苦素。
1·Objective:To optmize the acetone extraction processing for bitterness such as naringin, limonin and nornilin in Guanxi pomelo.
目的：探讨琯溪蜜柚中主要苦味物（柚皮苷、柠碱和诺米林）的丙酮提取最佳工艺条件。
2·Limonin and Naringin are the main bitter substances of citrus juice and other citrus's products.
柠碱和柚苷是柑桔汁及柑桔其它制品中主要苦味成份。
1·The structures of these compounds were determined as friedelin(1), 5 hydroxymethyl furaldehyde(2), limonin(3), nomilin(4), daucosterol(5)by spectral methods.
经光谱数据的分析，分别鉴定为木栓酮（1）、5 羟甲基糠醛（2 ）、柠檬苦素（3）、闹米林（4 ）及胡萝卜苷（5 ） 。