1）水果——这是因为所有水果都含有机酸（Organic Acids）例如苹果酸（Malic acid），柠檬酸 （Citrus acid）及酒石酸（Tartaric acid）等，而葡萄酒里的主要成分是乙醇（Ethanol）。
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The effects of different colour fixative (VC. NaHSO3 and citrus acid ) on browning - control of Ya pear juice were studied.
以鸭梨为原料，研究了不同护色列（维生素C、亚硫酸氢钠和柠檬酸）对梨汁褐变的影响。
The results showed that drowning of fruit juice was inhibited significantly by adding 0.035 % ascorbic acid, 0.03 % NaHSO3 and 0.01% citrus acid during processing.
结果表明：鸭梨汁加工过程中加入0.035%的抗坏血酸，0.03%的亚硫酸氢钠和0.01%的柠檬酸抑制褐变效果较好。
The naringin was extracted from Citrus grandis' Tomentosa' by water and hydrolyzed with acid to get naringenin. The structure of naringenin was determined by NMR and chemical reaction.
采用直接用水加热提取柚皮苷，再酸水解得到柚皮素。经核磁共振鉴定所得苷元为高纯度的柚皮素。
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