基于低场核磁共振技术的注胶肉快速检测  

Rapid Detection of Gum-Injected Meat by Low-Field Nuclear Magnetic Resonance

作　　者：吴艺影 章倩汝 韩剑众[1] 曲道峰[1] 

机构地区：[1]浙江工商大学食品质量与安全系,浙江省食品安全重点实验室,浙江杭州310035

出　　处：《肉类研究》2013年第3期26-29,共4页Meat Research

基　　金：浙江省"食品质量与安全"优势专业建设项目

摘　　要：目的:探索并建立一种新的注胶猪肉快速检测方法。方法:以正常猪肉及注射不同种类胶(黄原胶、卡拉胶、明胶、琼脂)的注胶肉为对象,利用低场核磁共振并结合主成分分析法分析处理的检测数据,根据肉品中的水分存在状态及分布结果,对猪肉进行快速检测。结果:正常肉与注胶肉之间、各类注胶肉及不同注胶量之间在主成分得分图上具有很好的区分效果。结论:低场核磁共振技术结合主成分分析法可以快速区分正常肉与注胶肉。A new method was developed for the rapid detection of gum-injected meat. Authentic pork and adulterated pork samples injected with different types of gums such as xanthan gum, carrageenagn, gelatin and agar were detected by LF- NMR （low-filed magnetic resonance） and the data were processed by principal component analysis （PCA）. Rapid detection was based on the existing water distribution of meat samples. The PCA plots obtained showed clear discrimination between authentic pork and adulterated pork, among the different investigated gums and among different adulteration levels. In conclusion, LF-NMR combined with PCA enables rapid discrimination between authentic pork and adulterated pork.

关 键 词：注胶肉 低场核磁共振 主成分分析法 CPMG序列 快速检测 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] O657.2[轻工技术与工程—食品科学与工程]