核磁共振技术在食用油脂分析中的应用研究进展

核磁共振技术作为一种结构鉴定的手段,近年来在食品、医学及化学等领域应用非常广泛。用于食用油脂分析是核磁共振技术在食品领域较早的应用之一。从核磁共振技术在煎炸油品质鉴定、食用油脂掺伪分析、食品或油料含油量分析和食用油脂其他方面的分析4个方面,总结了近年来核磁共振技术在食用油脂分析检测领域的应用研究进展,为进一步开发核磁共振技术在食用油脂分析检测中的新应用提供参考。     

核磁共振技术在食品检测中的相关应用

核磁共振技术是一种常见且多用的食品检测技术。本文分别从水分分析、油脂分析、碳水化合物分析等方面,就核磁共振技术在食品检测中的相关应用作一探讨。     

核磁共振技术在食品工业中的应用

阐述核磁共振技术原理,从食品成分分析及水果品质无损检测等方面综述国内外核磁共振技术在食品工业中的应用情况,并展望了该技术在未来食品加工业中的应用前景.     

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。     

核磁共振技术在食品脂质研究中的应用新进展

核磁共振技术是一种高效的无损检测技术,被广泛应用于食品脂质研究。本文概述了核磁共振技术的基本原理,综述了核磁共振技术在食品脂质含量及其固体脂肪指数,动植物油脂的脂肪酸测定,食品中活性磷脂的结构鉴定以及食用植物油质量评价等方面的应用新进展,以期为食品脂质研究提供参考与借鉴。     

核磁共振技术在食品分析检测中的应用

核磁共振检测技术是一种新型的食品无损检测技术。介绍了核磁共振的基本原理和优势,综述了国内外核磁共振技术在食品中的水分、油脂、玻璃态转变、碳水化合物、蛋白质及品质鉴定等方面的研究进展,但该技术在实际应用中仍然存在一些问题,有待进一步研究。     

核磁共振技术在食品检测中的应用

<正>核磁共振技术简称NMR技术,其在食品检测方面的应用范围较广,不仅应用于食品加工过程中,还应用于水果的无损检测过程中。采用该技术对食品进行检测,不仅能够准确获知食品的成分、温度以及水分含量,还能够根据检测的结果绘制曲线图,让检测人员可以对食品进行详细的分析。     

核磁共振技术在食品检测中的应用

核磁共振(Nuclear Magnetic Resonance,NMR)技术是基于原子核磁性的一种波谱技术,是一种快速、无损、未侵入式的新型检测方法,所需样品量很小,近年来在食品科学领域得到广泛的应用。核磁共振技术最初主要应用于研究食品中水分的流动性、存在状态,随着核磁技术的不断进步,在油脂和蛋白质结构、玻璃化相变、碳水化合物的分析以及食品无损检测等方面也有广泛应用。     

NMR在肉制品品质检测中的应用进展

核磁共振（Nuclear Magnetic Resonance,NMR）是将原子核置于恒定磁场和交变磁场中发生交换能量的物理现象,根据磁场强度可分为高场、中场和低场核磁共振。近年来,随着核磁共振技术不断地发展,高灵敏度和分辨率的核磁共振谱仪不断更新,用于食品检测具有样品制备简便、检测快速、可进行复杂食品及混合物分析等特点,受到越来越广泛的关注。该研究阐述了核磁共振的原理、分类、仪器,还总结了核磁共振技术在畜、禽、水产等肉制品中的主要应用,重点关注了其用于肉制品原料、加工和贮藏过程中的品质检测,具体包括水分分析、脂肪分析、掺假检测及代谢物分析等几个方面。该研究为核磁共振技术在肉制品品质检测中的应用提供了参考,有利于推动核磁共振技术发展。     

现代仪器分析技术在食品品质鉴别中的应用

介绍了现代仪器分析技术在食品产地鉴别中的应用，通过实例介绍了红外光谱技术、核磁共振技术、电感耦合等离子体质谱技术以及同位素质谱技术的基本原理以及在食品产地鉴别方面的应用。     

核磁共振波谱技术在食品掺假鉴别中的应用研究

核磁共振波谱技术具有快速无损、操作简单及重复性好等优点,近年来被广泛应用于食品掺假鉴别领域。利用核磁共振技术中的低场核磁、定量核磁以及杂核核磁等技术能够对掺假不同成分的牛乳(掺水、食盐、尿素、豆浆及复原乳等)、掺假低价值油(大豆油、玉米油等)的橄榄油、掺假的高价值米、蜂蜜、红酒等进行检测,结合统计学分析方法,包括主成分分析法、偏最小二乘判别法和相似分类法等可以实现对这些食品掺假成分的有效鉴别。本文就近年来核磁共振技术在国内外食品掺假鉴别中的应用研究进行综述,以推动核磁共振技术在食品质量安全检测领域的进一步应用,并为其它领域的掺假鉴别提供新的思路和方法。     

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

Nuclear magnetic resonance (NMR) spectroscopy is one of the most common investigative techniques used by both chemists and biochemists to identify molecular structures as well as to study the progress of chemical reactions. Magnetic resonance imaging (MRI), another type of NMR technology, has extensively been used in medical radiology to obtain soft tissue images for diagnostic purposes in medicine. Food scientists have also explored the use of both NMR and MRI and continue to develop a wide range of applications for food analysis and food processing. This review begins with a brief introduction to NMR and then focuses on current diverse NMR applications in food research and manufacturing. Topics covered include chemical compositional analysis and structural identification of functional components in foods, determination of composition and formulation of packaging materials, detection of food authentication, optimization of food processing parameters, and inspection of microbiological, physical and chemical quality of foods. This review also emphasizes the pros and cons of specific NMR applications in the analysis of representative foods such as wine, cheese, fruits, vegetables, meat, fish, beverages (i.e. tomato juice and pulp, green tea, coffee) and edible oils, as well as discussing both the challenges and future opportunities in NMR applications in food science.     

Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology

ABSTRACT

Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.     

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

Food product safety is a public health concern. Most of the food safety analytical and detection methods are expensive, labor intensive, and time consuming. A safe, rapid, reliable, and nondestructive detection method is needed to assure consumers that food products are safe to consume. Terahertz (THz) radiation, which has properties of both microwave and infrared, can penetrate and interact with many commonly used materials. Owing to the technological developments in sources and detectors, THz spectroscopic imaging has transitioned from a laboratory‐scale technique into a versatile imaging tool with many practical applications. In recent years, THz imaging has been shown to have great potential as an emerging nondestructive tool for food inspection. THz spectroscopy provides qualitative and quantitative information about food samples. The main applications of THz in food industries include detection of moisture, foreign bodies, inspection, and quality control. Other applications of THz technology in the food industry include detection of harmful compounds, antibiotics, and microorganisms. THz spectroscopy is a great tool for characterization of carbohydrates, amino acids, fatty acids, and vitamins. Despite its potential applications, THz technology has some limitations, such as limited penetration, scattering effect, limited sensitivity, and low limit of detection. THz technology is still expensive, and there is no available THz database library for food compounds. The scanning speed needs to be improved in the future generations of THz systems. Although many technological aspects need to be improved, THz technology has already been established in the food industry as a powerful tool with great detection and quantification ability. This paper reviews various applications of THz spectroscopy and imaging in the food industry.     

食品快速检测技术的应用概况

随着近几年食品安全事件的频发,食品质量安全引起社会的广泛关注和重视,而常规的食品检测技术具有耗时长、成本高等不足,不能满足对食品的日常监管,在此情况下,食品快速检测技术得到快速的发展和应用。本文对食品快速检测技术的含义、特点和应用发展进行介绍,系统整理了食品快速检测技术在添加剂检测、农兽药残留检测、微生物检测、重金属检测和生物毒素检测项目中的应用现状。进一步介绍了食品快速检测技术在各项检测中应用所常用的检测方法和产品,如化学法、生物法和仪器法等,对不同快速检测方法的作用机理、使用特点和应用现状进行详细的综述。同时本文指出食品快速检测技术存在的不足,展望了快速检测技术的发展前景,为食品快速检测技术的研究发展和实际应用提供了参考。     

光谱检测技术在食品安全检测中的应用

随着社会对食品安全问题的越发关注,食品安全检测技术的市场初见扩大和成熟,要求食品安全检测更为准确、广泛、快速。光谱检测技术以无损高效的优势在食品安全检测领域应用逐渐增多,其中近红外光谱检测技术、拉曼光谱检测技术、高光谱成像检测技术、X射线检测技术、荧光光谱检测技术以及太赫兹波谱检测技术尤为突出。因为产生原理和特性的不同,以上几种光谱检测技术在不同的食品安全检测领域有不同的应用,且适用范围受穿透性、准确度、检测速度、对有机物的分辨能力等性能影响。本文阐述了以上几种光谱检测技术的产生原理和特点,对当前国内外研究成果进行了总结,并对光谱检测技术在食品安全领域的应用做出展望。