基于低场核磁共振技术快速分析薯条在不同煎炸温度下的含水/油率变化  

Rapid analysis of water/oil content changes of French fries at different frying temperatures based on low-field nuclear magnetic resonance

作　　者：倪申鹏 王欣[1] 郑思宇 NI Shenpeng;WANG Xin;ZHENG Siyu(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《生物加工过程》2021年第5期574-580,共7页Chinese Journal of Bioprocess Engineering

基　　金：上海市科技创新行动计划科学仪器项目(18142201200)。

摘　　要：以低场核磁共振技术对煎炸过程中薯条体系氢质子(水质子和脂质子)的变化规律进行研究,结果表明,煎炸过程中薯条中心温度的变化可分为3个阶段。薯条的含水/油率均在煎炸1 min内变化迅速,160℃煎炸时薯条的含水率降低较快,含油率则增加较快。低场核磁共振弛豫图谱可以反映煎炸过程中薯条水质子和脂质子信号的变化,可将多组分弛豫图谱中弛豫时间(T_(2))25 ms作为水质子和脂质子信号的区分点,弛豫峰面积信息与含水/油率间可建立良好的相关性模型,水信号峰面积值(A_(水))与含水率的相关性较优(R^(2)≥0.9743);脂信号峰面积比例值(S油)与含油率的相关性较优(R^(2)≥0.9918)。本研究表明低场核磁共振技术可以快速分析薯条在煎炸过程中含水/油率的变化,这对于优化薯条煎炸过程、进行快速有效的品质控制有重要意义。We used low-field nuclear magnetic resonance technique to analyze the change of hydrogen protons(water protons and lipids protons)in French fries during frying.Results show that the change of the central temperature of the French fries during the frying process can be divided into three stages.The water/oil content of the French fries changed rapidly within 1 min.When frying at 160℃,the water content of the fries decreased rapidly and the oil content increased rapidly.The low-field NMR relaxation spectra can reflect the signal changes of the water protons and lipids protonsin the French fries during the frying process.The 25 ms of T_(2)relaxation spectrum can be used to distinguish between the signal of water proton and lipid proton.A good correlation model between the relaxation peak area information and the water/oil content can be established.The peak area of the water signal(A_(water))is better correlated with the water content(R^(2)≥0.9743).The peak area ratio of the lipid signal(S_(oil))is superior to the oil content(R^(2)≥0.9918).This study shows that low-field NMR can quickly analyze the changes in water/oil content of French fries during frying,which is of great significance for optimizing the frying process of French fries and for fast and effective quality control.

关 键 词：低场核磁 薯条 温度 含水/油率 煎炸 质量控制 

分 类 号：TS207.3[轻工技术与工程—食品科学]