核磁共振及成像技术中的基本序列在食品中的应用

Application of Some Basic Sequence about NMR and MRI Techniques in Food

主要介绍了核磁共振及其成像技术中的FID,IR,CPMG和SE等几个基本序列,以及它们在食品中的主要应用。通过NMR序列可以测定样品中的几个重要特征参数T1,T2和T2*,同时还可以得到样品内部各个层面的成像。这些特征参数往往代表了食品中非常重要的信息,如食品中的水分分布情况、内部组织结构以及物理化学特性等,它对食品研究和实际生产都具有重大意义。

This article gives a brief introduces of FID, IR, CPMG and SE, which are several basic sequence in NMR and MRI, and they can be used in food. We can measure some important parameters, such as T1, T2 and T2^＊ et al, through the sequences of NMR/MRI, and gain all levels of available imaging within samples. These feature parameters often represent some important information, such as water distribution, internal organizational structure and physicochemical properties. They can guide our research and actual production in food.