A Thin‐Layer Chromatographic‐Calorimetric Method for Determining Naringin in Grapefruit
Authors:
- 1 November 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (6) , 947-950
Abstract
SUMMARY: An analytical method for determining naringin in grapefruit is presented. The procedure involves preparing the sample by filtration, evaporation, and coagulation followed by centrifugation. The naringin is then separated from its tasteless isomer by thin‐layer chromatography, and the naringin is recovered from the chromatoplate. A modified Davis test is employed for calorimetric analysis.Keywords
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