核磁共振技术在食用油脂分析中的应用研究进展  

Advance in application of NMR technology in edible oil analysis

作　　者：肖新生 杨交如 唐满生 刘芳 XIAO Xinsheng;YANG Jiaoru;TANG Mansheng;LIU Fang(Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Southern Hunan,Department of Chemistry and Biological Engineering,Hunan University of Science and Engineering,Yongzhou 425199,Hunan,China)

机构地区：[1]湖南科技学院化学与生物工程学院,湘南优势植物资源综合利用湖南省重点实验室,湖南永州425199

出　　处：《中国油脂》2018年第12期134-139,共6页China Oils and Fats

基　　金：湖南省自然科学基金面上项目(2018JJ2143);湘南优势植物资源综合利用湖南省重点实验室开放基金(XNZW17C10,XNZW17C08).

摘　　要：核磁共振技术作为一种结构鉴定的手段,近年来在食品、医学及化学等领域应用非常广泛。用于食用油脂分析是核磁共振技术在食品领域较早的应用之一。从核磁共振技术在煎炸油品质鉴定、食用油脂掺伪分析、食品或油料含油量分析和食用油脂其他方面的分析4个方面,总结了近年来核磁共振技术在食用油脂分析检测领域的应用研究进展,为进一步开发核磁共振技术在食用油脂分析检测中的新应用提供参考。As a means of structural identification,nuclear magnetic resonance (NMR)technology has been extensively used in the fields of food,medicine and chemistry in recent years.The application of NMR technology in the analysis of edible oil is part of the earlier applications in the field of food.The application progress of NMR technology in analysis and detection of edible oil was summarized from four aspects,including quality identification of frying oil,adulteration analysis of edible oil,analysis of oil content in oilseeds or food and other aspects of edible oil.It provided some references for further developing the application of NMR technology in analysis and detection of edible oil.

关 键 词：核磁共振 食用油脂 煎炸油 掺伪分析 含油量测定 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程] TS227[轻工技术与工程—食品科学与工程]