Gas chromatographic–mass spectrometric characterization of flavanones in citrus and grape juices

Abstract

A method for the characterization of flavanones in fruit juices, involving solvent extraction, hydrolysis to the corresponding aglycones, trimethylsilylation and combined gas chromatography-mass spectrometry, is reported. The application of the method is demonstrated for the analysis of orange, lemon, grapefruit and grape juices.