中山大学学报（自然科学版）2012，Vol.51Issue(5)：45-49,5.
葡萄酒的低场核磁共振弛豫谱
Low-Field NMR Relaxation Spectrum of Wine
摘要
Abstract
As low field 'H-NMR relaxation can effectively measure water, fat and alcohol content in foods, O-H in water and C-H in alcohol are the physical hasic for resonance relaxation spectrum of wine. CPMG and inversion-recovery technique were applied to respectively obtain the transverse relaxation and longitudinal relaxation of the wine samples, and then the resonance relaxation spectrum was acquired by the continuous spectrum iteration as well as discrete spectrum fitting analysis. The samples were treated into certain proportions by adding deionized water or 95% edible alcohol. According to the variation of peak area ratio, the assignments of two relaxation peaks were determined. The study found that in transverse relaxation spectrum, the peak with a longer relaxation time reflected the alcohol content, and its area proportion had a positive linear correlation with alcohol concentration. In addition, random samples verified the universality of resonance relaxation spectrum and therefore, based on T2 spectrum, a new measuring technique for wine alcohol content can be built up.关键词
核磁共振/弛豫谱/葡萄酒/酒精度Key words
Nuclear magnetic resonance/ relaxation spectrum/ wine/ alcohol content分类
数理科学引用本文复制引用
李彦,刘青,蹇华丽,杨幼慧..葡萄酒的低场核磁共振弛豫谱[J].中山大学学报（自然科学版）,2012,51(5):45-49,5.基金项目
广东省自然科学基金资助项目(C010515) （C010515）
广东省特色专业—生物工程(粤教高函[2010]96号) （粤教高函[2010]96号）
