低场核磁及成像技术原位监测海参干燥过程中水分动态迁移变化

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• 英文论文题名：Dynamic water mobilityin sea cucumber(Stichopus japonicas)during drying process assessed by LF-NMR and MRI in situ monitoring technology
• 论文作者：臧秀 ; 祖崟雪 ; 章坦 ; 王阳 ; 夏克鑫 ; 宋玉昆 ; 谭明乾
• 英文论文作者：Zang Xiu ; Zu Yinxue ; Zhang Tan ; Wang Yang ; Xia Kexin ; Song Yukun ; Tan Mingqian ; School of Food Science and Technology ; National Engineering Research Center of Seafood ; Engineering Research Center of Seafood of Ministry of Education of China ; School of Biological Engineering ; Dalian Polytechnic University ; Liaoning Key Laboratory of Food Biological Technology
• 年：2016
• 作者机构：大连工业大学国家海洋食品工程技术研究中心;教育部海洋食品工程技术研究中心;大连工业大学生物工程学院;辽宁省食品生物技术重点实验室;
• 论文关键词：低场核磁 ; 磁共振成像 ; 水分 ; 质构 ; 海参
• 英文论文关键词：LF-NMR ; MRI ; water ; TPA ; sea cucumber
• 会议召开时间：2016-11-09
• 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
• 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
• 语种：中文
• 分类号：TS254.7
• 学会代码：ZGSP
• 会议名称：中国食品科学技术学会第十三届年会
• 会议地点：中国北京
• 主办单位：中国食品科学技术学会
• 学会名称：中国食品科学技术学会
• 页数：2
• 文件大小：112k
• 原文格式：O
• 会议级别：全国

摘要

本研究采用变温低场核磁共振技术原位监测海参干燥过程中的水分分布状态的动态变化,干燥温度设为60℃,至水分含量20%以下停止干燥。将采集到的CPMG峰点数据进行反演处理,得到4种不同状态的水分,其对应的弛豫时间分别为0.70~1.18,11.81,105~145,1205~1574ms,分别属于强结合水,弱结合水,不易流动水和自由水。随着干燥时间的延长,水分含量逐渐减少,自由水向不易流动水转化,驰豫时间左移,峰面积减小。Two-term模型模拟干燥动力学的效果最好。磁共振成像直观地展示了内部水分分布状态,T_1加权成像表明结合水含量变化不明显,T_2加权成像表明自由水含量减少。石蜡切片的显微镜镜检结果显示出胶原纤维结构由整齐有序到散乱交联的变化,揭示了水分变化的内在机理。TPA测试表明硬度,弹性,黏弹性,咀嚼性与核磁参数呈现良好的相关性,Pearson相关系数r大于0.85。研究表明低场核磁在食品体系干燥过程中的品质监测中具有一定的潜力。
In this study,low field-nuclear magnetic resonance(LF-NMR) equipped with a variable temperature probe was employed to elucidate water characteristics in sea cucumber during drying process,pioneering in monitoring moisture changes in situ.To evaluate the transverse relaxation time T_2,a certain temperatures of 60 ℃ was set to dehydrate the samples to final moisture content around 20%.Three different water populations were observed with T_2 relaxation profile of 0.70 ~ 1.18,11.81,105 ~ 145,1205 ~ 1574 ms,corresponding to tightly bound water,less bound water,immobilized portion and free fraction,respectively.A visible decrease of water was ascribed to its transformation into lowerT_2 relaxation times during different drying stages.To describe the dynamic characteristics of water loss rate,six models were chosen to simulate the drying process.It turned out that Two-term model was with best fitting validity.MRI shed new light on the water spatial distribution,confirming the conclusions derived from T_2 and A_2 analysis.Paraffin sections were performed to verify the internal tissue structure changes associated with water loss.TPA analysis demonstrated that hardness,springiness,chewiness and cohesiveness are all correlated with NMR parameters with Pearson's r over 0.85.It revealed that LF-NMR was an effective tool to assess water mobility and distribution during food drying process.

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