Determination of hesperidin and naringin in juices - Food and Beverage - Beverage
The method is intended for determination of hesperidin and naringin using capillary electrophoresis technique in order to reveal adulteration of juices. These components are tested in citrus juices, concentrated juices, nectars, juice-containing beverages, and fruit sauces that are produced primarily from oranges, grapefruits, tangerines, lemons, and limes.
The method is based on dilution of a drink, its subsequent separation, and quantitative determination of the components by capillary electrophoresis.
The components are detected by their intrinsic absorption at a wavelength of 220 nm.