Determination of sugar and organic acid contents in yuzu juices from different districts of Japan by HPLC

Abstract

Sugar and organic and ascorbic acid levels were quantitatively determined in Japanese yuzu (Citrus junos Tanaka) juices from different 41 producing districts in Japan by HPLC. This study estimated the quantitative constituents of water-diluted yuzu juice by using the conversion index preliminarily determined; a standard addition method was also involved. The sums of glucose, fructose, and sucrose in 41 different yuzu juices ranged from 0.57 to 3.21% with a mean of 1.76%. A maximum of eight organic acids was detected in yuzu juices from 11 producing districts. The major acid was citric, ranging from 2.97 to 4.75%, followed by malic that amounted from 0.21 to 1.00%. Ascorbic acid content ranged from 8.8 to 68.1 mg/100 g with an average of 25.8 mg/100 g.