IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH) - Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
Departament de Tecnologia d'Aliments UPV-XaRTA, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain.
Food Chem. 2014 Nov 1;162:186-91. doi: 10.1016/j.foodchem.2014.04.042. Epub 2014 Apr 21.
To contribute for setting reference guideline for commercial juice extracted from the Spanish lemon varieties, chemical composition of 92 direct and 92 reconstituted samples were investigated. In direct lemon juice, titratable acidity was 52.4 g/L, being the citric acid the main component. Glucose, fructose and sucrose concentrations were 7.9, 7.3 and 4.5 g/L, respectively. Predominant mineral was potassium (1264.2mg/L), followed by phosphorous (306 mg/L), calcium (112 mg/L) and magnesium (92.6 mg/L). Hesperidin ranged from 257 to 484.8 mg/L, while water soluble pectins varied between 164.8 and 550 mg/L. Similar values were obtained in reconstituted lemon juice. There are different parameters that did not reach or exceeded the limits proposed by the European Association of the Industry of Juices and Nectars. These levels should be taken into account to modify the present reference guideline and that Spanish lemon juices are not discarded for to have lower or bigger values.
为了为西班牙柠檬品种的商业榨汁制定参考指南做出贡献，对 92 份直接榨汁和 92 份再制榨汁样本的化学成分进行了研究。在直接柠檬汁中，可滴定酸度为 52.4g/L，其中柠檬酸是主要成分。葡萄糖、果糖和蔗糖的浓度分别为 7.9、7.3 和 4.5g/L。主要矿物质是钾（1264.2mg/L），其次是磷（306mg/L）、钙（112mg/L）和镁（92.6mg/L）。柚皮苷的含量在 257 至 484.8mg/L 之间，水溶性果胶的含量在 164.8 至 550mg/L 之间。再制柠檬汁中也得到了类似的结果。有不同的参数没有达到或超过欧洲果汁和花蜜工业协会提出的限制。这些水平应该被考虑在内，以修改现有的参考指南，并且不应该因为西班牙柠檬汁的数值较低或较高而被排除在外。
