INHIBITORY EFFECTS OF HESPERIDIN GLYCOSID ES ON PRECIPITATION OF HESPERIDIN

The canned satsuma mandarin together with hesperidin glycosides was st ored at room temperature for 6 months. The turbidity in its syrup was analyzed at intervals ofl,3and Gmonths. Very low concentration of the glycosides, 0.004%, inhibited effectively cloudiness of the syrup. The amount of soluble hesperidin in the syrup was also analyzed by HPLC. Much amount of hesperidin was solubilized in the clear syrup. From the se results, the inhibition of turbidness was caused by solubilization effects. The inhibition was not affected by high temperature and acidi ty. Solubilization of hesperidin by hesperidin glycosides was applied to 50% orange juice. After storage for 1 month, ninety percent of the total hesperidin of the orange juice containing hesperidin glycosides remained in the supernatant. The effects were kept more than 6 month-s torage of the orange juice. From these results, it is confirmed that h esperidin glycosides solubilize hesperidin in canned satsuma mandarin and in orange juice and inhibit crystal formation of hesperidin.The ca nned satsuma mandarin together with hesperidin glycosides was stored a t room temperature for 6 months. The turbidity in its syrup was analyz ed at intervals of 1,3 and 6 months. Very low concentration of the gly cosides, 0.004%, inhibited effectively cloudiness of the syrup. The am ount of soluble hesperidin in the syrup was also analyzed by HPLC. Muc h amount of hesperidin was solubilized in the clear syrup. From these results, the inhibition of turbidness was caused by solubilization eff ects. The inhibition was not affected by high temperature and acidity. Solubilization of hesperidin by hesperidin glycosides was applied to 50% orange juice. After storage for 1 month, ninety percent of the tot al hesperidin of the orange juice containing hesperidin glycosides rem ained in the supernatant. The effects were kept more than 6 month-stor age of the orange juice. From these results, it is confirmed that hesp eridin glycosides solubilize hesperidin in canned satsuma mandarin and in orange juice and inhibit crystal formation of hesperidin.