摘要
核磁共振技术 (NuclearMagneticResonance,简称NMR)其检测快速、灵敏、方便等优点在许多化学分析领域都得到了广泛的应用。简述核磁共振的基本工作原理之上 ,综合国内外的研究结果 ,结合实例 ,介绍了利用NMR分析研究食品体系中与食品品质密切相关的水分子流动性、持水力、水结合、水化等性质 。
Nuclear Magnetic Resonance (NMR) had many advantages and widely applied in many fields of chemical analysis. The basic principle on NMR was introduced briefly. There also synthesized some study results of the world. Related examples were given in which applied NMR technique to research into the properties of water in food systems, such as water molecular mobility (Mm), water-holding capacity (WHC), binding and hydration so on. The application of NMR in food was forecasted.
出处
《食品与机械》
CSCD
2004年第2期45-48,共4页
Food and Machinery
