低场核磁共振在肉及肉制品品质检测中的研究进展  

A Review of the Application of Low Field Nuclear Magnetic Resonance in the Quality Inspection of Meat and Meat Products

作　　者：陈玲 胡文涛 王伟 钟晓红 张雪婧 许喆娴 CHEN Ling;HU Wentao;WANG Wei;ZHONG Xiaohong;ZHANG Xuejing;XU Zhexian(Suzhou Institute of Product Quality Supervision and Inspection,Suzhou 215100;Suzhou Food Inspection and Testing Center,Suzhou 215100)

机构地区：[1]苏州市产品质量监督检验院,苏州215100 [2]苏州市食品检验检测中心,苏州215100

出　　处：《食品工业》2024年第7期240-243,共4页The Food Industry

基　　金：江苏省市场监督管理局科技计划项目(KJ2022039、KJ21125028)。

摘　　要：低场核磁共振技术是一种基于原子核发生磁性共振为基础的弛豫谱分析技术,近年来在食品检测领域快速发展,作为一种无损、快速、准确的检测方法,在肉及肉制品品质检测中具有广阔的应用前景。文章介绍了低场核磁共振技术的原理和优势,阐述了近年来该技术在肉及肉制品水分、脂肪检测方面的研究进展,分析其在肉及肉制品品质检测中更多潜在的应用价值,以期为低场核磁共振技术的开发应用提供参考,更好地提升肉制品品质,保障食品安全,促进行业的发展。Low-field nuclear magnetic resonance(LF-NMR)technology is a relaxation spectrum analysis technique based on the magnetic resonance of atomic nuclei.It has rapidly advanced in food testing,offering non-destructive,fast,and accurate detection methods,particularly in assessing the quality of meat and meat products.Introduce the principles and advantages of LF-NMR technology,elaborate on the research results of LF-NMR in the detection of moisture and fat in meat and meat products,and look forward to the potential application value of the technology in quality testing of meat and meat products,in order to provide reference for the development and application of LF-NMR technology,to enhance the quality of meat products,and to promote the development of the industry.

关 键 词：低场核磁共振 肉及肉制品 水分 脂肪 品质检测 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] O657.2[轻工技术与工程—食品科学与工程]