基于低场核磁和成像技术的鲜枣贮藏过程水分状态的变化研究  

Studies on the Change of Moisture State of Fresh Jujube during Storage Base on LF-NMR and MRI

作　　者：孙炳新[1] 赵宏侠[2] 冯叙桥[1,2] 黄晓杰[2,3] 王娜[2] 

机构地区：[1]渤海大学食品科学研究院辽宁省食品安全重点实验室技术研究中心,辽宁锦州121013 [2]沈阳农业大学食品学院,沈阳110866 [3]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《中国食品学报》2016年第5期252-257,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：辽宁省科技厅重点项目(2008205001)

摘　　要：为了研究鲜枣贮藏过程中水分变化情况,采用低场核磁（LF-NMR）及其成像技术（MRI）研究鲜枣在不同温度贮藏过程中内部水分分布、状态及含量的变化。结果表明：随着贮藏时间的延长,低温（4℃）贮藏条件下果实中自由水含量减少,流动性降低,结合水与不易流动水含量升高,流动性增大,果实货架期31~34 d;常温（25℃）贮藏条件下,果实中不易流动水含量增加,自由水含量减少,结合水含量没有明显变化,且3种状态的水的流动性增大,果实货架期12~14 d。较高的贮藏温度会加速组织结构收缩、内陷,果实较易发生腐败变质。低场核磁技术是研究鲜枣贮藏过程物性参数的一种有效方法。LF-NMR and MRI were employed to investigate the distribution, state and content changes of water in fresh jujubes during storage at low（4 ℃） or room（25 ℃） temperatures. The results show that with the extension of storage time, the content and mobility of free water decreased, but the bound water and immobilized water increased. The shelf life of jujube was 31-34 d at low temperature（4 ℃）. However, the content of immobilized water increased while free water decreased, bound water had no significant changes. The mobility of three states of waters increased. The shelf life of jujube was 12-14 d at room temperature（25 ℃）. The jujube contracted and retracted quickly and went bad easily at relatively high temperature. Low-field NMR provides an effective method to research the physical parameters during fresh jujubes storage.

关 键 词：鲜枣 低场核磁 核磁共振成像 水分 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]