食品科学2012，Vol.33Issue(6)：171-175,5.
低场核磁共振技术检测煎炸油品质
Application of Low-Field Nuclear Magnetic Resonance（LF-NMR） to Analyze Frying Oil Quality
摘要
Abstract
Low-field nuclear magnetic resonance（LF-NMR） was used to analyze soybean oil without objects in it during frying.Multi-component T2 relaxation spectra,peak area ratio S21 and single component relaxation time T2w were determined.An obvious characteristic peak appeared at 10 ms in the multi-component T2 relaxation spectrum after 4 h of frying.S21 and T2w were correlated with frying time,acid value,viscosity,absorbance and polar component content with a correlation coefficient between 0.941 and 0.997.Thus,S21 and T2w could effectively reflect the quality of frying oil.However,they had no obvious correlation with peroxide value.These results will be very helpful for the application of LF-NMR to rapidly detect frying oil quality.关键词
低场核磁共振/煎炸油/快速检测/T2弛豫图谱Key words
low-field nuclear magnetic resonance(LF-NMR)/frying oil/rapid detection/T2 relaxation spectrum分类
轻工纺织引用本文复制引用
王永巍,王欣,刘宝林,史然,杨培强..低场核磁共振技术检测煎炸油品质[J].食品科学,2012,33(6):171-175,5.基金项目
上海市教委科研创新项目 （）
