基于低场核磁共振技术对不同品牌酱牛肉区分  

Differentiation of Different Brands of Sauced Beef Based on Low Field Nuclear Magnetic Resonance Technique

作　　者：张海峰 马龙 武杰 徐静 

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233030

出　　处：《农产品加工》2018年第3期10-12,共3页Farm Products Processing

基　　金：安徽省科技攻关项目(1604A0702031);国家星火计划项目(2012GA710045;2015GA710055)

摘　　要：利用低场核磁共振对酱牛肉样品进行检测。选择3种品牌的酱牛肉,采用低场核磁共振成像分析仪测试的驰豫特性指标,用主成分分析的方法进行分析。结果表明,低场核磁共振技术可以快速有效地对不同品牌的酱牛肉样品进行区分,该技术应用前景广阔。The sauced beef samples were detected by low-field nuclear magnetic resonance （NMR） and three kinds of saucebeef were selected. The relaxation characteristic indexes measured by low field nuclear magnetic resonance imaging analyzerwere analyzed by principal component analysis. Results showed that low-field NMR could distinguish different samples of saucebeef quickly and effectively. This technique had a good application prospect.

关 键 词：酱牛肉 低场核磁共振技术 不同品牌 区分 主成分分析法 

分 类 号：O657.2[理学—分析化学]