The major phospholipids in orange, lemon, and grapefruit juices were identified as phosphatidylethanolamine (PE), phosphatidylcholine (PC), phosphatidic acid (PA), phosphatidylserine (PS), and phosphatidylinositol (PI). The individual phospholipids were separated by thin-layer chromatography and estimated by their phosphorus content.The average values (mg per 100 ml) for orange, lemon, and grapefruit juices were: PE, 13, 11, 6; PC, 14, 12, 8; PA, 2, 0.7, 0.2; PS, 1, 1, 0.2; and PI, 3, 5, 3, respectively. An unidentified phospholipid was observed in commercial orange juice and several lemon and grapefruit juices, but not in any of the fresh hand-reamed juices.