Studies on Organic Acids and Sugars of Sour Oranges

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  • 酸用カンキツの有機酸および糖について
  • サンヨウ カンキツ ノ ユウキサン オヨビ トウ ニ ツイテ

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Abstract

Thirteen varieties of sour oranges, Citrus junos, G. tagumasudachi, Mukakuyu, Ohyu, Beniyu, Yuko, C. sudachi, C. kabusu, Sumikan, Kiyooka daidai, Tokosu, C. ujukitsu and C. tachibana, and C. unshiu (Satsuma mandarin) were used for the determination of organic acids, sugars, pectin and ascorbic acid. (1) The yields of juices from Tokosu, Mukakuyu and Yuko exceeded 30%, while those from C. junos, Sumikan and C. ujukitsu were as low as around 20%. (2) Among 9 to 15 peaks detected on the chromatograms, citric and malic acids were identified as the major organic acids, and lactic, acetic, formic, pyruvic, fumaric and t-aconitic acids were identified as the minor ones. The combined concentration of citric and malic acids amounted to 4 to 6% in most of sour oranges. (3) The sour taste of sour oranges might be classified by the reciprocal value of sugar acid ratio. The values of Mukakuyu, C. junos, C. sudachi and Ohyu were more than 20, and those of Kiyooka daidai, C. kabusu, Yuko, C. tagumasudachi, Tokosu and Sumikan were 10 to 20 on the basis of C. unshiu (1.0). (4) Ascorbic acid was contained as much as 40mg% in most of the sour oranges, especially 62.5mg% in Ohyu, 53.8mg% in Kiyooka daidai and 49.9mg% in Tokosu.

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