核磁共振在食品掺假检测中的应用
食品掺假作为当今社会最热门的食品问题之一, 如何更有效地检测掺假物或掺假比例对解决这一问题至关重要。核磁共振(nuclear magnetic resonance, NMR)技术因能快速无损地得到样品的理化特性及结构等信息, 在近年来受到极大的关注。本文从碘值、固体脂肪含量、弛豫特性、扩散率和特定信号等常用检测参数方面来介绍核磁共振在食用油脂、牛奶和蜂蜜等食品掺假检测中的应用。作为一种较新的掺假检测技术, 核磁共振技术目前在国内食品掺假方面的应用还不广泛, 相较于现有的一些食品掺假检测技术, NMR技术具有快速无损、操作方便等优点, 在未来的食品掺假检测方面将会有很大的发展前景。
Food adulteration is one of the hottest food problems in today's society, and how to detect the adulteration or adulteration ratio more effectively is critical to solve this problem. Nuclear magnetic resonance (NMR) technology has received great attention in recent years due to the rapid and nondestructive detection of the physical and chemical properties and structure of the samples. In this paper, the applications of NMR in the detection of food adulteration of oil, milk, honey and other food were introduced from the common detection parameters of iodine value, solid fat content, relaxation time, diffusion rate and specific signal. As a new adulteration detection technology, NMR technology is still not widely applied in domestic food adulteration. Compared with other existing food adulteration detection technologies, NMR technology has the advantages of rapid, nondestructive detection and easy operation and so on, and will have great development prospects in food adulteration detection in the future.
标题：核磁共振在食品掺假检测中的应用
英文标题：Applications of nuclear magnetic resonance in the adulteration detection of food
作者：
孙青青 江南大学食品学院
徐燕英 苏州市姑苏区市场监督管理局
谢云飞 江南大学食品学院
郭亚辉 江南大学食品学院
成玉梁 江南大学食品学院
钱和 江南大学食品学院
姚卫蓉 江南大学食品学院
中文关键词:核磁共振,掺假检测,碘值,固体脂肪,弛豫特性,扩散率,特定信号,
英文关键词:nuclear magnetic resonance,adulterations detection,iodine value,solid fat,relaxation behavior,diffusion coefficients,specific signal,
发表日期：2017-02-27
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