Agilent Analysis of Bitter Compounds in Orange Juice using HPLC Manual

Update: 28 September, 2023

This document describes the analysis method of bitter compounds in orange juice and lists several common bitter compounds. High-performance liquid chromatography (HPLC) is used for analysis, which is suitable for low volatile or thermally unstable compounds. Sample preparation involves protein precipitation using potassium ferrocyanide and zinc sulfate. The results show the presence of bitter compounds such as hesperidin and naringenin in orange juice.

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Publication date: 12 June, 2012

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PDF Link: Agilent Analysis of Bitter Compounds in Orange Juice using HPLC Manual PDF