利用核磁共振技术监测海带湿面贮藏品质  

Monitoring the Quality of Kelp Fresh Noodles during the Storage Using the Low-field NMR

作　　者：李妍[1] 林向阳[1] 吴佳[1] 李丹[1] Roger Ruan 

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]明尼苏达大学生物制品与工程学院,美国圣保罗55108

出　　处：《中国食品学报》2015年第5期254-260,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：利用低场核磁共振技术监测2种贮藏条件下海带湿面样品弛豫特性的变化,探讨水分及其迁移变化规律,测定产品质构性质的变化,分析二者的相关性。真空包装的海带湿面样品分别于常温、4℃和-18℃条件下贮藏。以弛豫时间T2、质子密度M2、质构特性为主要指标。监测贮藏期间其品质变化规律。试验结果表明：常温、4℃和-18℃3种贮藏条件下水分迁移及质构特性变化的关键时期依次为28~35,35~42,49~56 d。弛豫特性与质构特性呈显著相关。We studied the changes of relaxation characteristics of kelp fresh noodles during storage process by using the low-field nuclear magnetic resonance （NMR）. The changes of water migration, texture properties and their correlation are analyzed in this study. Kelp fresh noodles are vacuum packaged and stored at room temperature, 4 ℃ and -18 ℃. By using the relaxation time T2, proton density M2 and texture properties as the main index, the quality change of kelp fresh noodles was monitored. The results were as follows： the critical periods for the changes of water migration and tex- ture properties at room temperature, 4℃ and -18 ℃ were, in order, 28-35 days, 35-42 days and 49-56 days. The re- laxation characteristics of kelp fresh noodles correlated significantly with the texture properties. The results provide the theoretical basis for guiding the kelp fresh noodle storage.

关 键 词：低场核磁共振 弛豫时间T2 质子密度M2 质构特性 贮藏 

分 类 号：O657.2[理学—分析化学] TS254.58[理学—化学]