摘要
固体13C核磁共振技术是一种无损、高效的检测技术,在食品科学中有广泛的潜在应用。本文在查阅近5年重要文献的基础上,对固体^(13)C核磁共振技术基本原理及其在食品科学研究中的重要应用进行了综述。固体^(13)C核磁共振技术在食品科学研究中的应用主要包括食品成分分子结构解析、食品品质评价及功能特性测试。最后探讨了该技术应用于食品科学研究的发展前景及存在的主要问题,以期为推动该技术在我国的研究提供文献参考。
Solid ^（13）C nuclear magnetic resonance（NMR）,a non-destructive and efficient testing technology,which has a wide range of potential uses in the food industry.At the basis of recent 5 years＇ important literatures,the paper summarized the basic principle of solid ^（13）C NMR as well as its important application in the food science.The application of solid ^（13）C NMR in food science at home and abroad was mainly discussed here：such as the analysis of the molecular structure of food ingredients,the evaluation of food quality and functional properties test.The development prospect and the main problem of the solid ^（13）C NMR technology on the food science were finally discussed in order to provide references for the application of this technology in our country.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第1期392-396,共5页
Science and Technology of Food Industry
关键词
固体^(13)C核磁共振
食品科学
应用
solid ^（13）C nuclear magnetic resonance（NMR）
food science
application
