1 Limonin and Naringin are the main bitters in citrus juice, which decreased the quality of citrus juice.

2 Limonin and Naringin are the main bitters in citrus juice, so the citrus juice may become bitter. And they can decrease the quality of citrus juice.

3 Naringin and Limonin are the main bitter compounds of the citrus fruit juices.

4 Limonin and Naringin are the main bitter substances of citrus juice and other citrus's products.

5 The invention discloses an application of Xylocarpus granatum limonin A serving as a Brontispa longissima poisoning agent, the structure thereof is shown as the general formula (I).

6 Limonin and Naringin are the main bitters in citrus juice. They can decrease the quality of citrus juice.

7 The invention discloses use of a limonin compound-Kaiyaxin as a poisoning agent for brontispa longissima. The Kaiyaxin has a structure shown in a general formula (I).

8 Adsorption of activated magnesium silicate limonin from the orange juice and lemon juice were studied.

9 Bitter compounds, such as limonin and naringin, in citrus juices can be removed by way of metabolism, adsorption and other methods.

10 The limonin sample is got by extraction with chloroform and is separated by a thin-layer chromatography of silica-gel G, and then is determined by colorimetric method where pdi...

11 But naringin and limonin, the main bitter substances in Citrus juice are also determined.

12 The limonin sample is got by extraction with chloroform and is separated by a thin-layer chromatography of silica-gel G, and then is determined by colorimetric metho...

13 With the method of single factor experiment and rotational orthogonal experiment, the optimum extraction conditions of limonin were determined.

14 The structures of these compounds were determined as friedelin(1), 5 hydroxymethyl furaldehyde(2), limonin(3), nomilin(4), daucosterol(5)by spectral methods.

15 Commercialization of fresh fruit lemon (Citrus limon), essential oils, concentrated juice, pectin, Limonin and leisure food is an important product of processing lemon.

16 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.

17 The method is simple, rapid and accurate for determining limonin and naringin in juice.

18 Antioxidation activity of extracts from kumquat with flavone or limonin as solvent was studied by the iodine method.

19 Bitterness in citrus juice is primarily due to the presence of both limonin and naringin, and determination of them is a standard in controlling the quality of juice.