Rapid and Simultaneous Measurement of Fat and Moisture Contents in Pork by Low-Field Nuclear Magnetic Resonance

文献类型： 外文期刊

第一作者： Tang, Shuyue

作者： Tang, Shuyue;Zhang, Yuhui;Li, Wusun;Tang, Xiaoyan;Huang, Xinyuan;Tang, Shuyue;Huang, Xinyuan

作者机构：

关键词： low-field nuclear magnetic resonance (LF-NMR); fat and moisture contents; measurement

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 1 期

页码：

收录情况： SCI

摘要： In order to improve the efficiency of Soxhlet extraction and oven drying, low-field nuclear magnetic resonance (LF-NMR) technology was used to detect fat and moisture contents in pork. The transverse relaxation time (T-2) distribution curves were constructed by Carr-Purcell-Meiboom-Gill (CPMG) experiments. In addition, the optimal conditions of adding MnCl2 aqueous solution was explored to separate water and fat signal peaks. Finally, the reliability of this method for the determination of fat and moisture contents in pork was verified. The present study showed that adding 1.5 mL of 20% MnCl2 aqueous solution solution at 50 degrees C can isolate and obtain a stable peak of fat. The lard and 0.85% MnCl2 aqueous solution were used as the standards for fat and moisture measurements, respectively, and calibration curves with R-2 = 0.9999 were obtained. In addition, the repeatability and reproducibility of this method were 1.71 similar to 3.10%. There was a significant correlation (p < 0.05) between the LF-NMR method and the conventional methods (Soxhlet extraction and oven drying), and the R-2 was 0.9987 and 0.9207 for fat and moisture, respectively. All the results proved that LF-NMR could determine fat and moisture contents in pork rapidly and simultaneously.

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