An Ion‐Exchange Study of the Free Amino Acids in the Juices of Six Varieties of Citrus a

SUMMARY Free amino acids were determined in the juices of mature Valencia and Washington navel oranges, Eureka and Lisbon lemons, Dancy taugerines, and Marsh grapefruit. Twelve amino acids and ammonia were identified and measured quantitatively. Eleven unidentified ninhydrin‐positive compounds were also'detected. Alanine, asparagine, aspartic acid, glutamic acid, proline, set‐me, γ‐aminobutyric acid, and arginine occurred in substantial amounts in all fruits. Proline was the most prominent amino acid in every fruit except the grapefruit, hut appeared in especially high concentrations in the Valencia orange. Aspartic acid predominated in the grapefruit. Nitrogen calculated from the amino acids accounted for approximately 70% of the Kjeldahl nitrogen in each of the juices.