低场核磁共振技术在食品安全快速检测中的应用
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摘要
近年来,随着食品安全检测技术的逐步发展,高效快速的检测方法备受推崇。低场核磁共振技术(low field nuclear magnetic resonance,LF-NMR)因具有快速精确,对样品及操作限制较小且检测成本低等优势,在工业、医药、材料、食品等领域都得到了广泛的应用。本研究对NMR在食品品质分析、食品掺假检测和食品中微生物快速检测方面的应用进行了综述,以期为其在食品安全快速检测领域的应用研究提供参考。
With the development of food safety testing in recent years, more efficient and rapid detection methods have been highly praised. Low field nuclear magnetic resonance(LF-NMR) has the advantages of fast and accurate, less restriction on sample and operation, and low detection cost, and has been widely used in the fields of industry, medicine, materials and food. This paper reviewed the application of NMR in food quality analysis, food adulteration detection and rapid detection of microorganisms in food, in order to provide reference for its application in the field of food safety rapid detection.
With the development of food safety testing in recent years, more efficient and rapid detection methods have been highly praised. Low field nuclear magnetic resonance(LF-NMR) has the advantages of fast and accurate, less restriction on sample and operation, and low detection cost, and has been widely used in the fields of industry, medicine, materials and food. This paper reviewed the application of NMR in food quality analysis, food adulteration detection and rapid detection of microorganisms in food, in order to provide reference for its application in the field of food safety rapid detection.
引文
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[9]Hills BP,Wright KM,Gillies DG.A low-field,low-cost halbach magnet array for open-access NMR[J].J Magnet Reson,2005,175(2):336-339.
[10]刘威,刘伟丽,魏晓晓,等.核磁共振波谱技术在食品掺假鉴别中的应用研究[J].食品安全质量检测学报,2016,7(11):4358-4363.Liu W,Liu WL,Wei XX,et al.Application of nuclear magnetic resonance spectroscopy in the identification of food adulteration[J].J Food Saf Qual,2016,7(11):4358-4363.
[11]范泽华,姚江河,陈杰.红外光谱技术在肉品品质鉴别中的应用[J].吉林农业,2016,(10):124.Fan ZH,Yao JH,Chen J.Application of infrared spectroscopy in identification of meat quality[J].Jilin Agric,2016,(10):124.
[12]傅航,侯鹏飞.介电特性在食品品质检测中的研究[J].民营科技,2017,(7):16.Fu H,Hou PF.Study on dielectric properties in food quality testing[J].Priv Technol,2017,(7):16.
[13]董泳江.光谱和光谱成像技术在食品检测中的应用研究[D].杭州:浙江大学,2017.Dong YJ.Application of spectral and spectral imaging technology in food testing[D].Hangzhou:Zhejiang University,2017.
[14]李鹏程,刘宸,王娇,等.低场核磁共振技术在食品品质分析中的研究进展[J].吉林医药学院学报,2017,38(6):465-467.Li PC,Liu C,Wang J,et al.Research progress of low field nuclear magnetic resonance technology in food quality analysis[J].J Jilin Med Coll,2017,38(6):465-467.
[15]Lin SY,Yang SL,Li XF,et al.Dynamics of water mobility and distribution in soybean antioxidant peptide powders monitored by LF-NMR[J].Food Chem,2016,(199):280-286.
[16]王吉人.品质改良剂对香肠水分分布及品质的影响研究[D].大庆:黑龙江八一农垦大学,2017.Wang JR.Effect of quality improver on water distribution and quality of sausage[D].Daqing:Heilongjiang Bayi Agricultural University,2017.
[17]王永巍,王欣,刘宝林,等.低场核磁共振技术检测煎炸油品质[J].食品科学,2012,33(36):171-175.Wang YW,Wang X,Liu BL,et al.Detecting the quality of frying oil by low field nuclear magnetic resonance technique[J].Food Sci,2012,33(36):171-175.
[18]Chen L,Tian YQ,Sun BH,et al.Rapid,accurate,and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR[J].Food Chem,2017,(233):525-529.
[19]Andrea MY,Dolores GM.Deep-frying food in extra virgin olive oil:Astudy by(1)H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium[J].Food Chem,2013,(150):1-9.
[20]Song YK,Cheng SS,Wang HH,et al.Variable temperature nuclear magnetic resonance and magnetic resonance imaging system as a novel technique for in situ monitoring of food phase transition[J].J Agric Food Chem,2018,66(3):740-747.
[21]Li JB,Vosegaard T,Guo Z.Applications of nuclear magnetic resonance in lipid analyses:An emerging powerful tool for lipidomics studies[J].Prog Lipid Res,2017,(68):37-56.
[22]Dinesh K.Nuclear magnetic resonance(NMR)spectroscopy for metabolic profiling of medicinal plants and their products[J].Critic Rev Anal Chem,2016,46(5):13.
[23]Fabio S,Enrica DCM,Raffaella G,et al.Nuclear magnetic resonance-based metabolic comparative analysis of two apple varieties with different resistances to apple scab attacks[J].J Agric Food Chem,2015,63(37):8339-8345.
[24]常云彩,孙晓莎,巩蔼,等.光谱法在食品掺假检测中的应用研究进展[J].粮油食品科技,2015,23(2):65-67.Chang YC,Sun XS,Gong A,et al.Progress in the application of spectroscopy in food adulteration detection[J].Sci Technol Cere,Oils Food,2015,23(2):65-67.
[25]Santosh L,Lee H,Kim MS,et al.Calibration and testing of a Raman hyperspectral imaging system to reveal powdered food adulteration[J].PLoS One,2018,13(4):e0195253
[26]阮治纲.液态食品掺假检测中近红外光谱技术应用分析[J].食品安全导刊,2016,(33):43-44.Ruan ZG.Application analysis of near infrared spectroscopy in liquid food adulteration detection[J].China Food Saf Magaz,2016,(33):43-44.
[27]刘东红.液态食品超声传播特性及品质超声检测技术的研究[D].杭州:浙江大学,2006.Liu DH.Research on ultrasonic propagation characteristics and quality ultrasonic testing technology of liquid food[D].Hangzhou:Zhejiang University,2006.
[28]王世鹏,董文宾,樊成,等.非线性化学指纹图谱技术在食品掺假检测中的应用[J].食品研究与开发,2016,37(1):204-207.Wang SP,Dong WB,Fan C,et al.Application of nonlinear chemical fingerprinting technique in food adulteration detection[J].Food Res Dev,2016,37(1):204-207.
[29]曲勤凤.重要食品掺假检测技术研究鱼糜制品中主料含量的测定(荧光PCR法)[D].上海:复旦大学,2011.Qu QF.Determination of main ingredient content in surimi products by important food adulteration detection technology(fluorescence PCRmethod)[D].Shanghai:Fudan University,2011.
[30]Oliveira RRR,Mársico ET,Silva CC,et al.Detection of honey adulteration of high fructose corn syrup by low field nuclear magnetic resonance(LF1H NMR)[J].J Food Eng,2014,(135):39-43.
[31]Zang X,Lin Z,Zhang T,et al.Non-destructive measurement of water and fat contents,water dynamics during drying and adulteration detection of intact small yellow croaker by low field NMR[J].J Food Measur Characteriz,2017,(1):1-9.
[32]邵小龙,张蓝月,冯所兰.低场核磁技术检测芝麻油掺假[J].食品科学,2014,35(20):110-113.Shao XL,Zhang LY,Feng SL.Detection of adulteration of sesame oil by low field nuclear magnetic technique[J].Food Sci,2014,35(20):110-113.
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