| 利用NMR研究赤藓糖醇对糙米面包贮藏期间保水性的影响 |
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| 引用本文： | 杨柳,陈宇飞,张一.利用NMR研究赤藓糖醇对糙米面包贮藏期间保水性的影响[J].食品科学,2015,36(6):262-266. |
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| 作者姓名： | 杨柳 陈宇飞 张一 |
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| 作者单位： | 吉林工商学院食品工程学院，吉林 长春 130062 |
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| 摘 要： | 利用低场核磁共振（nuclear magnetic resonance，NMR）及成像技术，研究赤藓糖醇和蔗糖对糙米面包贮藏期间保水性的影响。通过检测面包1H NMR弛豫时间、峰面积、核磁共振成像（magnetic resonance imaging，MRI）以及水分活度，得出贮藏期间面包结合水（弛豫时间T21）相对稳定，不易流动水（弛豫时间T22）和自由水（弛豫时间T23）逐渐减少，与蔗糖面包相比，添加赤藓糖醇的面包具有高水分含量和低水分活度的特点，MRI同样体现出添加赤藓糖醇的面包具有良好的保水性。
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| 关 键 词： | 低场核磁共振 赤藓糖醇 核磁共振成像 弛豫时间 糙米面包 保水性 |
Nuclear Magnetic Resonance (NMR) Studies of the Effect of Erythritol on Water-Retaining Property of Brown Rice Bread during Storag |
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| YANG Liu;CHEN Yufei;ZHANG Yi.Nuclear Magnetic Resonance (NMR) Studies of the Effect of Erythritol on Water-Retaining Property of Brown Rice Bread during Storag[J].Food Science,2015,36(6):262-266. |
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| Authors: | YANG Liu;CHEN Yufei;ZHANG Yi |
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| Affiliation: | School of Food Engineering, Jilin Business and Technology College, Changchun 130062, China |
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| Abstract: | The effect of erythritol on water-retaining property of brown rice bread during storage was studied by measuring
relaxation time, peak area and water activity using low-field nuclear magnetic resonance (NMR) and magnetic resonance
imaging (MRI). Results showed that the bound water (T21) of bread was stable, while the immobilized water (T22) and free
water (T23) were dwindling. Compared with sugar bread, erythritol incorporated bread had higher water content and lower
water activity. MRI also suggested that erythritol incorporated bread had a better water-retaining property. |
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| Keywords: | nuclear magnetic resonance (NMR) erythritol magnetic resonance imaging (MRI) relaxation time brown bread water-retaining property |
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