| 核磁共振技术在食品品质分析中的研究进展 |
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| 引用本文： | 周航,李泽荣,李保国. 核磁共振技术在食品品质分析中的研究进展[J]. 农产品加工．学刊, 2009, 0(3) |
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| 作者姓名： | 周航 李泽荣 李保国 |
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| 作者单位： | 上海理工大学,食品科学与工程研究所,上海,200093 |
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| 基金项目： | 上海市重点学科建设项目 |
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| 摘 要： | 核磁共振检测技术是一种新型的食品无损检测技术。介绍了核磁共振技术的基本原理及在食品加工品质分析中的研究应用,并展望了该技术在未来食品加工业中的应用前景。
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| 关 键 词： | 核磁共振 食品 应用 |
Research Progress of Nuclear Magnetic Resonance Technique in Food |
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| Zhou Hang,Li Zerong,Li Baoguo. Research Progress of Nuclear Magnetic Resonance Technique in Food[J]. Nongchanpin Jlagong.Xuekan, 2009, 0(3) |
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| Authors: | Zhou Hang Li Zerong Li Baoguo |
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| Affiliation: | Institute of Food Science & Biological Technology;Shanghai University of Science and Technology;Shanghai 200093;China |
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| Abstract: | Nuclear Magnetic Resonance (NMR) technique is a nondestructive testing of new technology. In this paper,the application of NMR technique in food processing in the past several years was reviewed,and the basic principle and strengths and weaknesses of NMR technique as well as its developmental trend were also introduced. NMR is a valuable and effective method because of high accuracy and good precision and repeatability,so it deserves popularization. |
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| Keywords: | nuclear magnetic resonance food application |
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