磁共振加权像技术研究食品的结构特性  

STUDYING THE CHARACTERISTICS OF FOOD STRUCTURE USING MAGNETIC RESONANCE WEIGHTED IMAGING TECHNIQUES

作　　者：林向阳[1] 陈卫江[1] 何承云[1] 阮榕生[1] 张锦胜[1] 刘玉环[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室

出　　处：《食品研究与开发》2006年第8期50-53,共4页Food Research and Development

基　　金：长江学者和创新团队发展计划资助(IRT0540);江西省技术带头人培养计划项目(Z02605)

摘　　要：磁共振成像技术(MRI)因为能够在无需破坏样品的条件下获得样品组织中水分和油脂分布的空间信息,而逐渐成为一种应用在质量检测、组织结构分析等方面的有力工具。利用食品样品内部结构组织的固有特性(T1和T2),根据研究的需要,改变脉冲序列中可控制的参数,获得对比度不同的图像。以甜瓜和蛋黄月饼为研究对象,利用CPMG序列测量二者的T2值,在自旋回波(SE)中得到二者的质子密度加权像和T2加权像(T2WI);再采用反转恢复(IR)中得到二者的T1加权像(T1WI),并根据T1加权像做组织的T1mapping,分析T1值的范围。Using MRI nondestructive techniques, we can get space information about water and oil in sample. So MRI as a powerful tools having been used in quality inspection or structural analysis and so on. Depending on the inherence characters in food for example T1 and T2, we can change the parameters which are controllable in pulse sequence with the variation of different needed, thus we can get different contrast image. Investigating the melon and moon cake, we use CPMG sequence measure T2 and use SE sequence to get the proton density weighted image and T2 weighted image; then using IR sequence acquire T1 weighted image with different organization and deducing T1 mapping.

关 键 词：磁共振成像 T1-加权 T2-加权 食品结构特性 

分 类 号：TS201[轻工技术与工程—食品科学]