The nomilin and limonin content in citrus fruits of different varieties was determined at fruit growth and maturation stages by HPLC. The results showed that the two limonoids can be separated, identified, and quantified in citrus fruits within 10 min by the developed method. The method exhibited good precision, repeatability, stability, and recovery rate. The content of limonin and nomilin in most citrus fruits presented an increasing trend initially, and then decreased during fruit growth and maturation; a peak was observed at the young fruit or fruit expansion stage. The dropped fruits also contained some amount of limonoids, suggesting their industrial application. The variation and cluster analyses results revealed that the orange varieties contained the highest amount of limonoids at the mature stage. The results of this study will enable better use of citrus limonoids.

中文翻译：

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改良HPLC法测定八个品种柑桔中柠檬苦素和诺米林含量的变化。

通过HPLC测定在果实生长和成熟阶段，不同品种柑桔中诺米林和柠檬苦素的含量。结果表明，所开发的方法可以在10分钟内分离，鉴定和定量柑橘类水果中的两种柠檬苦素。该方法具有良好的精密度，重复性，稳定性和回收率。大多数柑桔类水果中柠檬苦素和诺米林的含量开始呈上升趋势，然后在果实生长和成熟时下降。在幼果或果实膨大阶段观察到一个峰值。掉落的果实还含有一些柠檬苦素，表明它们在工业上的应用。变异和聚类分析结果表明，在成熟阶段，橙色品种的柠檬苦素含量最高。