利用核磁共振及成像原理研究鸡蛋的煮熟过程  

Study on the aging process of egg by NMR and MRI

作　　者：金志强[1] 张锦胜[1] 刘玉环[1] 林向阳[1] 阮榕生[1] 王娜[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品工业科技》2008年第8期112-114,共3页Science and Technology of Food Industry

基　　金：长江学者和创新团队发展计划资助(IRT0540)

摘　　要：利用核磁共振技术研究在不同的煮熟时间下带壳鸡蛋的弛豫特性。采用IR、CPMG脉冲序列来测定不同煮熟时间下质子的自旋-晶格弛豫时间(T1)和自旋-自旋弛豫时间(T2)。在蛋清和蛋黄不同的凝固和成形过程中,其表现出不同的弛豫时间。实验结果表明,蛋清先于蛋黄逐渐变性,弛豫时间T23对应的质子密度逐渐降低,最后达到稳定的状态,说明整个带壳鸡蛋的流动性下降。通过核磁共振成像能够直观地说明带壳鸡蛋在煮熟过程中内部结构的变化情况。The relaxation of shell egg during different aging process by NMR was studied. The spin-lattice relaxation time （T1） and spin-spin relaxation time （T2） were measured using IR and CPMG pulse sequence. During the solidification and figuration of egg white and yelk, different relaxation times were determined. The results showed that degeneration of egg white, even yelk, the proton density according to the relaxation time T23 gradually decreased, finally achieved the stable state which indicated the liquidity of the shell egg was weak. The changes of the internal structure were clearly observed by MRI during the aging process of the shell egg.

关 键 词：核磁共振 弛豫时间 鸡蛋 煮熟 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]