NMR对水分的研究及其在食品科学中的应用

近年来,核磁共振技术(NuclearMagneticResonance,简称NMR)引起了科研人员的极大兴趣。核磁共振有很多优点,使得它在有机化学、分析化学、表面活性剂、涂料食品、医学等不同的化学分析领域都得到了广泛的应用本文首先简单介绍NMR技术及其应用的价值,主要叙述NMR用来研究水分的情况及其在食品科学中的应用,并在水分含量的测定、持水力、玻璃化温度、分子扩散、食品结块、质构研究等方面作了详细的阐述,同时列举了丰富的实例。

In recent years there has been an increasing interest in using the techniques involving Nuclear Mag netic Resonance(NMR)in analytical laboratories.NMR has many advantag es in many aspects.These advantag es made NMR widely applied in many fields of analysis,such as org anic chemistry,inorg anic chemistry,surfactant,dope,food and medicine.This article firstly g ives a brief introduction to NMR and its value for application,and then it focuses on the using of NMR in the study of water and its application in the field of food science.The research on water molecular mobility,water holding capacity,distribution,g lass transition,baking and texture using NMR are g iven in detail with many examples.