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Naringin crystallization

Fluid loss from dry-pack segments was found to be correlated with loss of membrane strength. In stored, dry-pack unpasteurized grapefruit segments, naringin crystals formed in albedo cells still adhering to section membranes after treatment. Crystal formation was minimized by water sprays or lye solution dips. This process provides a new approach for commercial sectioning of citrus. [Pg.140]

Naringin Crystallization. Grapefruit segments stored at 2 C often developed small white specks, predominently on the outer (peel contact) surface. Microscopic examination of these specks revealed they were stellate or fan-shaped clusters of colorless needle shaped crystals. When purified by TLC and recrystallized, their melting point, IR, and TLC behavior identified these as naringin (Baker,... [Pg.147]

Naphthyl acetates, Fries rearrangement of 639 Naphthylamines—see also 8-Hydroxy-A, Ai-dimethyl-1-naphthylamine as phenol precursors 401, 402 Naringin, complexes of 365 National Institute of Health (NIH) shift 14 Negative ion chemical ionization (NlCl) mass spectrometry 310, 314-316 Negishi reaction 1406 Nematic liquid crystals 372-375 Neolignans 1278... [Pg.1496]

See other pages where Naringin crystallization is mentioned: [Pg.148]    [Pg.274]    [Pg.148]    [Pg.274]    [Pg.86]    [Pg.187]    [Pg.876]    [Pg.143]    [Pg.147]    [Pg.147]    [Pg.549]   
See also in sourсe #XX -- [ Pg.147 ]



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