Evaluation of Cinnamon by Solid-State NMR Employing Relaxometry  

作　　者：Pedro Paulo Merat Roberto Cucinelli Neto Vitor Santos Ramos Maria Inês Bruno Tavares Pedro Paulo Merat;Roberto Cucinelli Neto;Vitor Santos Ramos;Maria Inês Bruno Tavares(Instituto de Macromoléculas Professora Eloisa Mano (IMA) da Universidade Federal do Rio de Janeiro, UFRJ, Centro de Tecnologia Ilha do Fundã,o, Rio de Janeiro, Brasil;IFRJ, Avenida República do Paraguai, Duque de Caxias, Brasil)

机构地区：[1]Instituto de Macromoléculas Professora Eloisa Mano (IMA) da Universidade Federal do Rio de Janeiro, UFRJ, Centro de Tecnologia Ilha do Fundã,o, Rio de Janeiro, Brasil [2]IFRJ, Avenida República do Paraguai, Duque de Caxias, Brasil

出　　处：《Materials Sciences and Applications》2023年第3期142-147,共6页材料科学与应用期刊（英文）

摘　　要：To evaluate the molecular dynamics and the molecular regions presented in the cinnamon types it was chosen to evaluate them without any treatment, and for that it was used low-field nuclear magnetic resonance (NMR) through the pulse sequence such as MSE-FID, an NMR sequence in the time domain, and from the longitudinal relaxation time (with a time constant T1), employing the inversion-recovery pulse sequence. The low-field NMR results indicate that the techniques chosen were a very good alternative to evaluate these types of samples food and their structural organization according to their constituents. The molecular mobility is different.To evaluate the molecular dynamics and the molecular regions presented in the cinnamon types it was chosen to evaluate them without any treatment, and for that it was used low-field nuclear magnetic resonance (NMR) through the pulse sequence such as MSE-FID, an NMR sequence in the time domain, and from the longitudinal relaxation time (with a time constant T1), employing the inversion-recovery pulse sequence. The low-field NMR results indicate that the techniques chosen were a very good alternative to evaluate these types of samples food and their structural organization according to their constituents. The molecular mobility is different.

关 键 词：CINNAMON Low-Field NMR NMR Relaxation Functional Food 

分 类 号：O57[理学—粒子物理与原子核物理]