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。

Application of nuclear magnetic resonance spectroscopy in the detection of food adulteration

As for the advantages of rapid non-destructive detection, excellent repeatability and easy operation, NMR technology is widely applied in the detection of food adulteration. NMR technology (e.g. Low-field NMR, quantitative NMR, miscellaneous nuclear NMR)can be applied to detect adulterated milk mixed with the additional materials, including water, salt, urea, soybean milk, reconstituted milk, et al., adulterated olive oil by poor soybean oil or corn oil, adulterated expensive rice, adulterated honey and adulterated wine. Combining with statistical analysis methods, such as Principal Component Analysis, Partial Least Squares Discriminant Analysis, Soft Independent Modeling of Class Analogy, NMR technology can distinguish many foods from adulterated ones, NMR technology supplies a new reliable method for the detection of food adulteration, This review cover the application of NMR technology for the detection of food adulteration, and the research reported can promote further application of NMR technology in detection of food quality and safety, as well as in other fields.