利用核磁共振及其成像技术研究鸡蛋的腐败过程  

Studies on the Decay Process of Egg by NMR and MRI

作　　者：林向阳[1,2] 金志强[1,2] 朱榕璧[1] 张锦胜[2] 刘玉环[2] 阮榕生[2] 

机构地区：[1]福州大学生物科学与工程学院,福州350002 [2]南昌大学食品科学教育部重点实验室,南昌330047

出　　处：《中国食品学报》2009年第2期126-131,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：长江学者和创新团队发展计划资助(No.IRT0540);福建省青年科技人才创新项目(No.2007F3052);福建省新世纪优秀人才支持计划(No.XSJRC2007-23)

摘　　要：应用核磁共振(NMR)和磁共振成像(MRI)技术研究室温和冷藏(4℃)储藏条件下鸡蛋的腐败过程。测定不同储藏时间的鸡蛋的失水率和磁共振弛豫特性,分析腐败过程中失水率﹑弛豫特性、储藏时间与理化指标之间的相关性;通过磁共振成像技术观测鸡蛋的内部结构,了解蛋白高度的变化和蛋清中水分的迁移过程。结果表明:冷藏鸡蛋的货架期明显长于室温储藏;室温储藏鸡蛋的失水率为16.41%,冷藏鸡蛋的失水率为10.51%,两者差异显著。此外,鸡蛋的各项理化指标和弛豫特性的相关性显著,因此可以用该技术来预测鸡蛋的货架期。This paper investigated the decay process of the egg at room temperature and 4℃ storage by the NMR and MRI. Meanwhile the water loss rate and NMR relaxation character are measured, the corelation between them during the decay process were also analysed. The inner structure of egg are clearly observed by the MRI, furtherly the study showed the change of albumen height and water transfer process in egg white. The results showed that the shelf life of 4℃ storage egg is longer than the room temperature storage. Their water loss rates are obviously different, one at the room temperature is 16.41% and the other at 4℃ is 10.51%. Futhermore, the correlations between the every physicochemical index and relaxation character during the egg storage process have a significant difference, so the method can predict the shelf life of egg.

关 键 词：核磁共振 弛豫特性 鸡蛋 储藏时间 腐败过程 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]