月饼水分及油脂含量的无损检测方法  

The Research on Nondestructive Testing Method of Moisture and Oil Content of Moon Cake

作　　者：董海胜[1] 臧鹏[1] 赵伟[1] 陈朴[1] 赵新林 于燕波[1] DONG Haisheng;ZANG Peng;ZHAO Wei;CHEN Pu;ZHAO Xinlin;YU Yanbo(State Key Lab of Space Medicine Fundamentals and Application,China Astronaut Research and Training Center,Beijing,100094,China)

机构地区：[1]中国航天员科研训练中心航天营养与食品工程重点实验室,航天医学基础与应用国家重点实验室,北京100094

出　　处：《河北科技师范学院学报》2018年第1期50-57,共8页Journal of Hebei Normal University of Science & Technology

基　　金：国家重点研发计划专项(项目编号:2017YFD0400501)

摘　　要：为掌握储存期间月饼品质的变化,为航天食品安全提供水分活度及油脂含量无损检测方法,以月饼为分析对象,采集其低场核磁H质子的T_2弛豫时间,建立月饼水分、过氧化值及酸价理化指标定量模型。结果表明,月饼低场核磁谱图提示横向弛豫时间可较好地反映出月饼中水的质量分数、油的质量分数随着贮存时间延长的变化情况;建立了月饼中水的质量分数、油的质量分数偏最小二乘定量模型,模型的预测误差小于1.5%。低场核磁技术可以作为月饼类产品理化品质无损检测方法,具有应用潜力。In order to find out the quality changes of moon cake during storage and provide nondestructive testing method for the safety of aerospace foodstuffs,the moon cake was taken as the object for analysis,and the T2 relaxation time of the low-field nuclear magnetic H-proton was collected to establish the quantitative model of moisture,physical and chemical indicators as oxidation value and acid value in moon cake. The results show that the low-field NMR spectra of moon cake indicates that the transverse relaxation time can better reflect the changes of moisture content and oil content of moon cake with the prolongation of storage time; a partial least-squares quantitative model of moisture content and oil content of moon cake was established. The prediction error of the model is less than 1. 5%. Low-field nuclear magnetic technology can be used as a potential nondestructive testing method for the physical and chemical quality of moon cakes.

关 键 词：月饼 无损预测 理化品质 核磁共振 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.2[轻工技术与工程—食品科学与工程]