磁共振技术在食品质量与安全研究中的应用

doi:10.11938/cjmr20170214

摘要/Abstract

摘要： 食品质量与安全的检测分析关乎人们生命健康，高效可靠的检测手段是该领域研究的必需条件.磁共振技术，包括核磁共振（NMR）和磁共振成像（MRI），是20世纪的新兴的食品检测技术．由于该技术对样品几乎无破坏性，且具有可实时快速测量、可同时检测多成分、可获得样品内部图像等优点，因此在食品检测领域的应用越来越多．为了促进该技术在食品科学领域更为深入的应用，该文对磁共振技术在国内外食品质量和安全研究领域的应用现状进行了总结．

关键词: 核磁共振(NMR), 磁共振成像(MRI), 质量与安全, 食品

Abstract: Food quality and safety evaluation is essential for public health. NMR and MRI techniques have been applied for food quality and safety evaluation, attracting more and more attention. Both NMR and MRI are well-known to be non-destructive and non-invasive, and they are capable of detecting multiple components in the food simultaneously in real time, and providing both chemical and structural information. In order to promote their further applications in food science, the applications of NMR/MRI techniques in food quality and safety evaluation are summarized here.

Key words: MRI, quality and safety, NMR, food

中图分类号:

O482.53

王小花, 孙鹏, 张许, 刘买利. 磁共振技术在食品质量与安全研究中的应用[J]. 波谱学杂志, 2017, 34(2): 245-256.

WANG Xiao-hua, SUN Peng, ZHANG Xu, LIU Mai-li. Application of Magnetic Resonance Technique to Quality and Safety Evaluation of Food[J]. Chinese Journal of Magnetic Resonance, 2017, 34(2): 245-256.

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