NIUMAG
The oil and water content indicators in food are very important, but the current detection methods are slightly behind. There are many complicated systems in which oil and water coexist in food. The content and distribution of the two components of oil and water determine the edible quality and storage stability of the final food. The rapid increase in the incidence of obesity, cardiovascular and cerebrovascular diseases among the population in recent years has also prompted people to pay more and more attention to research on reducing the oil content of food, controlling and reducing oil intake. Conventional methods for determining oil and water content-Soxhlet extraction method, oven method time-consuming, poor stability, easy to be interfered.
And Time-Domain NMR can be used for the simultaneous analysis and determination of oil and water content in fried food systems.
Combined with the operation of the oven drying experiment, the attribution of the oil-water signal in the low-field nuclear magnetic transverse relaxation spectrum of the fried food system was determined. We found that the oil-water signal did not overlap and had clear independent boundaries. This laid the foundation for the establishment of a method for simultaneous determination of water and oil content using Time-Domain NMR.
First, Time-Domain NMR technology is non-destructive, fast, and green. Compared with the traditional Soxhlet extraction method and drying method, it has great method advantages. It does not require chemical reagents, is harmless to the human body, and is environmentally friendly. Compared with the near-infrared method, the Time-Domain NMR technique is a direct test without many models. In view of the phenomenon that the color of the fat frying process gradually darkens, the Time-Domain NMR method is completely unrestricted.
