利用核磁共振技术研究谷物在储藏过程中的变化  

Study on Changes of Grains during Storage by NMR

作　　者：金志强[1] 张锦胜[1] 钱菲[1] 刘玉环[1] 林向阳[1,2] 阮榕生[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 [2]福州大学生物科学与工程学院,福建福州350002

出　　处：《食品科学》2008年第9期66-69,共4页Food Science

基　　金：教育部“长江学者和创新团队发展计划”项目(IRT0540)

摘　　要：利用核磁共振技术CPMG序列测定自旋-自旋弛豫时间T2及其相应的质子密度A21、A22检测17种谷物在室温下的储藏过程中核磁共振驰豫参数的变化规律。研究结果表明,随着储藏时间的延长,弛豫时间对应的质子密度呈现下降的趋势,储藏到3～4个月,出现明显的下降;不同谷物在磁共振上的表现明显不同,可以将17种谷物划分为三类,即耐储藏谷物、较耐储藏谷物和不耐储藏谷物。该项技术快速、无损和对样品没有要求,研究结果可以为食品实际工业生产提供一定的理论指导。The spin-spin relaxation time T2 and its proton density A22 and A22 of 17 kinds of grains were measured by the NMR CPMG sequence at room temperature. The results showed that A2 has a continually decreasing tendency with the storage time increasing. And until 3-4 months it shows the obvious decrease. Different grains have the different characters on NMR, so the grains are devided into three kinds, namely the grains of longest, longer and long period. The NMR technology has the advantages of rapidity, no destruction and no demands on sample. This reseach may provide the theoretical guide for food industry.

关 键 词：核磁共振 CPMG 弛豫时间 谷物 

分 类 号：TS203[轻工技术与工程—食品科学]