核磁共振技术在食品中水分迁移状况的研究现状

Research progress of moisture migration in food by nuclear magnetic resonance

研究水分在食品中的含量和分布,以及各种条件下水分迁移的机理和影响因素,对提高食品的品质和延长食品的保质期均有积极意义。核磁共振技术作为一种无损、快速、准确的研究方法,是研究食品中水分迁移状况的有效技术手段。对核磁共振技术在检测食品中水分含量及其分布,在加水、干燥、储藏条件下水分迁移和探究水分迁移机理的研究现状进行了归纳总结,展望核磁共振技术对食品研究的推动作用。

The moisture content and distribution in food and the mechanism, influencing factor of the moisture migration under various conditions were researched, which had positive significance to improve the quality of the food and extend the shelf life. Nuclear magnetic resonance （NMR） technology provided us a losstess, quick, and accurate test method, which was an effective method to study the moisture migration in food. We summarized the research status of the moisture content and distri- bution in food by NMR,and analyzed the mechanism of moisture migration in the food under the conditions of tempering,desic- cation and store,which promoted the application of in NMR technology food.