摘要
利用氯化钙处理大平顶枣,通过低场核磁共振技术监测枣贮藏过程中水分分布状态和含量,研究钙处理对枣的保鲜效果。试验结果表明,氯化钙溶液浸渍具有很好的保鲜效果,钙盐处理可以很好地保持大枣的质构特性,维持枣果的水分和营养成分。经低场NMR谱拟合后,分别对应反演谱T2值为结合水T21(0.1-10ms)、半结合水T22(10-200ms)和自由水T23(200-1000ms),对大枣贮藏过程的水分进行动态监控,能够有效区分不同新鲜度的大平顶枣,为大枣的无损检测提供参考。
In order to explore the storage and fresh-keeping methods of using CaCl2treatment, Low-field nuclear magnetic resonance techniques is used to monitor the water moisture distribution of jujube. Experiment results showed that fresh-keeping effects were well with treatments of calcium solution. Calcium salt treatment can keep the texture properties of jujube well, keep moisture and nutrients. Distributed exponential analysis of the NMR T2 transverse relaxation data revealed the existence of three states of water, immobile water（0.1-10ms）, mobile water（10-200ms）, free water（200-1000ms）. NMR also can as a detection method for jujube storage quality. Our research work results may provide a positive reference for studying of Dapingding jujube fresh-keeping at low temperature conditions.
出处
《食品与发酵科技》
CAS
2014年第2期16-19,共4页
Food and Fermentation Science & Technology
基金
国家级大学生创新训练项目(项目编号201210167023)
关键词
大平顶枣
核磁共振
水分迁移
钙处理
dapingding jujube
nuclear magnetic resonance（NMR）
moisture transfer
calcium treatment
