• Korean Journal of Food Science and Technology
• /
• v.26 no.6
• /
• pp.704-708
• /
• 1994

This study was performed to compare quality of citron juice as affected by the extraction method. The yield of citron juice was 24.49% by method I (rotary-crushing and screening), 18.09% by method II (pressing) and 12.60% by method III (belt-pressing), respectively. Juices by methods I and II had more soluble solid contents and essential oil and pulp volume than that by method III. Method III was higher in titratable acidity than methods I and II. The contents of fructose, glucose and sucrose in method III were 0.54%, 0.37% and 1.11%, respectively, which were lower values than those in other methods. But there was no siginificant difference in the contents of total sugar by the extraction method. For fatty acids composition, the contents of oleic acid in method I, palmitic acid, linoleic acid and linolenic acid in method II, and stearic acid in method III, respectively, were highest when compared with other methods. The contents of free amino acids detected in method III were smaller than those in methods I and II. Threonin was detected only in method I, methionine and cystine were not detected in methods I. II and III. But the contents of the total amino acids in method III were $1.3{\sim}1.6$ times as large as those in methods I and II.