低场核磁共振技术在水产品品质分析中的研究进展  

Progress of low-field nuclear magnetic resonance application in quality analysis of aquatic products

作　　者：段秀霞[1] 施文正[1] 汪之和[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《渔业现代化》2016年第5期42-46,共5页Fishery Modernization

基　　金：上海市虾类现代农业产业技术体系建设项目(2014-5);"十二五"国家科技支撑计划项目(2015BAD17B01);上海市高校知识服务平台项目(ZF1206)

摘　　要：低场核磁共振技术(LF-NMR)具有检测迅速、样品需要量少、对样品无损伤等特点,在食品中水分、蛋白质、脂肪测定,以及肉类的保水性、质构特性和食品品质检测方面得到了广泛应用,在水产品品质分析中也有很好的应用前景。LF-NMR技术可以检测水产品中的水分含量、水分活度、三种不同水分状态分布等,有利于水产品保鲜贮藏及水产品蛋白质凝胶特性等方面的研究。本文主要介绍了LF-NMR技术的基本原理,系统归纳了该技术在水产品中水分、蛋白质、脂肪组成分析及蛋白质乳化和凝胶特性及品质保藏中的应用,总结了其在水产品无损检测及相关特性中的应用,分析了其在水产品品质分析中的应用前景。Low-field nuclear magnetic resonance （LF-NMR）,with the advantages of rapid,non-destructivedetermination and small volume samples requirement,has been widely used in the field of food moisture,protein and fat testing,water retention and texture characteristics determination of meat and food qualitydetection.Meanwhile,it also has a good prospect in aquatic products quality analysis.LF-NMR technique candetect the moisture content,water activity,three different water distribution states etc.of aquatic products,infavor of researches related to the preservation and storage,and protein gel properties of aquatic products.Thispaper introduces the basic principles of LF -NMR,systematically summarizes its application in moisture,protein,and fat determination,protein emulsification and gel properties analysis,and quality preservation ofaquatic products, as well as applications in non - destructive testing of aquatic products and relatedcharacteristics determination,and finally,analyzes

关 键 词：低场核磁共振 水产品 品质分析 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]