H-NMR及其在鱼糜制品加工和保藏中的应用  

H-NMR and its Application in Processing and Storing of Surimi

作　　者：娄广庆[1] 林向阳[1] 张宏[1] 朱榕璧[1] 彭树美[1] 张丽晶[1] 李雁晖[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《农产品加工（下）》2008年第12期22-24,59,共4页Farm Products Processing

基　　金：福建省青年科技人才创新项目(2007F3052);福建省教育厅科研项目(JB06057)

摘　　要：核磁共振技术是一种利用原子核在磁场中的能量变化来获得关于核信息的技术,已广泛应用于物理、化学、生物、医学、地质、食品等各个领域。综述了核磁共振技术的基本原理,以及核磁共振技术在鱼糜的漂洗、擂溃、凝胶和保藏过程中的应用,扩展核磁共振技术在食品中的应用领域。The nuclear magnetic resonance （NMR） technology is one kind of technology which could obtain the nuclear information by using the energy change of the atomic nuclear in magnetic field. It has been widely used in the fields of the physics, chemistry, biology, medicine, geology, food and so on. In the article, the basic principles of the nuclear magnetic resonance technology are reviewed, and the application in the processing of washing, chopping, gel and the storing is introduced in surimi. It will be enlarge the application of NMR in the food fields.

关 键 词：核磁共振 鱼糜 加工与保藏 

分 类 号：TS205[轻工技术与工程—食品科学]