[1]孙任宽,阮征,李汴生*.基于低场核磁共振快速检测食盐及蔗糖在蛋清热凝胶中渗透效果初探[J].中国调味品,2018,(7):36-42.[doi:10.3969/j.issn.1000-9973.2018.07.008]
　SUN Ren-uan,RUAN Zheng,LI Bian-sheng*.-(spin echo-single point imaging, SE-SPI)[J].CHINA CONDIMENT,2018,(7):36-42.[doi:10.3969/j.issn.1000-9973.2018.07.008]
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基于低场核磁共振快速检测食盐及蔗糖在蛋清热凝胶中渗透效果初探()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
36-42
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
-(spin echo-single point imaging, SE-SPI)
文章编号:
1000-9973(2018)07-0036-07
作者:
孙任宽1; 阮征1; 2; 李汴生1; 2*
(1.华南理工大学 食品科学与工程学院,广州 5106402.广东省天然产物绿色加工与产品安全重点实验室 广州 510640)
Author(s):
SUN Ren-uan1;  RUAN Zheng1; 2;  LI Bian-sheng1; 2*
(1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China) (2. Key Laboratory for Green Processing of Natural Products and Product Safety in Guangdong Province, Guangzhou 510640, China)
关键词:
蛋清凝胶; 低场核磁共振; 自旋回波-单点成像(spin echo-single point imaging;  SE-SPI); 食盐; 蔗糖; 渗透
Keywords:
egg white gel;  low-field nuclear magnetic resonance (LF-NMR);  spin echo-single point imaging (SE-SPI);  salt;  sucrose;  penetration
分类号:
TS264.2
DOI:
10.3969/j.issn.1000-9973.2018.07.008
文献标志码:
A
摘要:
利用低场核磁共振自旋回波-单点成像(spin echo-single point imaging, SE-SPI)序列，测定了蛋清热诱导凝胶横向弛豫时间T2随渗透液浓度的变化情况，分析食盐或蔗糖含量与占比最大的T22峰属性之间的相关性，探究快速检测凝胶中食盐及蔗糖渗透效果的可行性。结果表明：食盐对蛋清热诱导凝胶T22峰峰起点时间和峰顶点时间有着显著性影响，并与两者之间分别存在极强和强的负相关；蔗糖则对蛋清热诱导凝胶T22峰峰终点时间和峰宽有着显著性影响，并与两者之间都存在极强的正相关，可以通过T22峰属性来快速判定蛋清热诱导凝胶中食盐或蔗糖的含量。
Abstract:
The penetration effect of salt or sucrose on the lateral relaxation time T2 of egg white heat-induced gels is investigated using LF-NMR spectroscopy. The spin echo-single point imaging (SE-SPI) sequence is used to determine the transverse relaxation time T2 of the egg white heat-induced gel prepared at different conditions of salt or sucrose addition, and the correlation between salt or sucrose content and T22 peak properties is analyzed. Results: The addition of salt has a significant effect on the peak beginning time and the peak apex time of egg white heat-induced gel T22 peak. And there is a highly strong negative correlation between the addition of salt and the peak beginning time, and there’s a strong negative correlation between the addition of salt and the peak apex time. The addition of sucrose has a significant effect on the peak end time and peak width of egg white heat-induced gel T22 peak. There is a highly strong positive correlation between the addition of sucrose and the peak end time and peak width. The T22 peak property can be used to quickly determine the amount of salt or sucrose in the egg white heat-induced gel

参考文献/References:


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备注/Memo

备注/Memo:
10]周长旭. 鸡蛋热诱导凝胶形成及凝胶特性的研究[D].南京农业大学, 2012. 基金项目：国家重点研发计划重点专项2017年度项目（2017YFD0400400）作者简介：孙任宽（1992），男，硕士，研究方向：食品加工与保藏通讯作者：李汴生（1962），男，教授，博士，
更新日期/Last Update: 2018-08-08