桶柑果實中柑果苷之檢出與其季節性之變化

Identification and Seasonal Variation of Hesperidin in Tonkan Fruit

近年來台灣桶柑果實製成糖潰之罐頭年產約六十萬箱，已構成一新興之罐頭工業，然而罐內糖液經貯藏後有時會發生白濁之現象，由前人研究知其為一種柑橘香黃素，即柑果苷析出所引起。本研究即就檢出之方法及對其在桶柑果質中之含量隨季節性之變化加以調查，其結果如下：供試之柑果苷溶液係應用鹼性甲醇之抽出法自桶柑果實不同部位分別製備，用以比較之標準液係純粹之柑果苷所調成，由濾紙色析及呈色之反應結果，本研究獲得Rf 0.53之斑點，經種種之檢定結果，確認此斑點為桶柑果實唯一之香黃素，即柑果苷是也。由不同採收之成熟度調查桶柑中柑果苷含量之變化情形，結果獲知其含量顯然地隨採收之月份而減少。就製罐上言，以較成熟之桶柑果實為原料可減少白濁現象之發生，即採用一月中旬以後之採收果實，可製得較佳品質之罐頭，使其合柑果苷在25mg %以下，就可避免其引起之白濁現象。

About six hundred thousands cases of the canned tonkan segments in syrnp have been produced and have become a new c;:anning industry of Taiwan in recent years. However, the muddiness of syrup is ordinarily influential to the feature and quality of the canned product during its storage period, if the unripe or means .the early picking fruits were used for canning. From the previous reports showed that the syrup muddiness is caused by hesperidin, one of flavanones in citrus. In order to. know this problem, a serial survey and estimation work including its seasonal variation were done by this study. The results are summarized as follows: The samples were prepared from tonkan fruits, and the sample solutions were extracted by alkaline methanol. The standard solution was prepared with c.p. hesperidin of Sigma Chem. Co. (U.S.), and the other standard solution was used from tonkan hesreridin powder which was extracted and purified by this study. By paper chromatographic and color reaction methods, spots of Rf 0.53 was identified as the only one flavanone found by this study. Hesperidin content of different tonkan maturity is obviously decreased along with monthly variation. For processing purpose, it is befrer to begin to pack more ripe tonkan fruits in the middle of January in order to get the more fancy grade of canned tonkan segments in syrup, those fruit cans could have 25 mg% or less of hesperidin content.