Abstract
A simple method for simultaneous determination of diphenyl and o-phenylphenol in citrus fruits was established. Fruits were distilled with a distillable oil analyzer. The citrus fruit extract was taken from this apparatus and anthracene was added as an internal standard. Gas chromatography was carried out with a column packed with 10% FFAP and a flame ionization detector. Column temperature was increased from 150 to 210°C. The retention times of diphenyl, o-phenylphenol and anthracene were 4.2, 14.0 and 15.4min, respectively. This method was completed within 2.5 hr and applied to samples of grapefruits, lemons, oranges, navel oranges, ponkan, iyokan, hassaku, unshu mikan and amanatsu mikan. In the recovery tests with these fruits, diphenyl was recovered in the range from 90.1 to 96.9% and o-phenylphenol was recovered in the range from 86.5 to 99.3%.
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