低场核磁共振在食用油质量评价中的应用  

Application of Low-fi eld NMR in the Quality Evaluation of Edible Oil

作　　者：潘红艳[1] 杨红梅[1] 郭启雷[1] 

机构地区：[1]国家食品质量安全监督检验中心,北京100094

出　　处：《中国果菜》2014年第2期67-70,共4页China Fruit & Vegetable

摘　　要：低场核磁共振一般是指恒定磁场强度低于0.5 T的核磁共振现象,操作方法简单快速、测量精确并且对样品无破坏性,在食用油研究中得到了广泛应用。文章简述了低场核磁共振的基本原理、仪器参数及其在食用油质量评价中的应用现状。Low-field NMR generally refers to a magnetic resonance phenomenon in which the constant magnetic tield strength is less than 0.5 T. It has been applied widely in edible oil research since it is simple, fast operation, accurate measurement, and non-destructive to the sample. The study describes the rationale of low-field NMR, instrument parameters and its application in the quality evaluation of edible oil.

关 键 词：低场核磁共振 基本原理 食用油 质量评价 

分 类 号：TQ645[化学工程—精细化工]