低场核磁共振技术检测煎炸油品质  

Application of Low-Field Nuclear Magnetic Resonance(LF-NMR) to Analyze Frying Oil Quality

作　　者：王永巍[1] 王欣[1] 刘宝林[1] 史然[1] 杨培强 

机构地区：[1]上海理工大学食品质量与安全研究所,上海200093 [2]上海纽迈电子科技有限公司,上海200333

出　　处：《食品科学》2012年第6期171-175,共5页Food Science

基　　金：上海市教委科研创新项目(11YZ109)

摘　　要：应用低场核磁共振技术对无对象煎炸大豆油油样进行检测,通过对多组分T2弛豫图谱以及峰面积比例S21和单组份弛豫时间T2w分析,煎炸4h后图谱中10ms左右出现明显特征小峰,且S21和T2w与煎炸时间、酸价、黏度、吸光度和极性组分含量呈现良好的规律性,相关系数在0.941～0.997之间,说明可以利用低场核磁共振检测的S21和T2W有效反映煎炸油的品质变化。但与过氧化值之间无明显规律性。结果可为后期煎炸油的低场核磁共振技术快速检测提供基础。Low-field nuclear magnetic resonance（LF-NMR） was used to analyze soybean oil without objects in it during frying.Multi-component T2 relaxation spectra,peak area ratio S21 and single component relaxation time T2w were determined.An obvious characteristic peak appeared at 10 ms in the multi-component T2 relaxation spectrum after 4 h of frying.S21 and T2w were correlated with frying time,acid value,viscosity,absorbance and polar component content with a correlation coefficient between 0.941 and 0.997.Thus,S21 and T2w could effectively reflect the quality of frying oil.However,they had no obvious correlation with peroxide value.These results will be very helpful for the application of LF-NMR to rapidly detect frying oil quality.

关 键 词：低场核磁共振 煎炸油 快速检测 T2弛豫图谱 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]