期刊
FOOD CHEMISTRY
卷 233, 期 -, 页码 525-529出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.147
关键词
Water content; Oil content; Fried starchy samples; LF-NMR; Quantitative analysis
资金
- National Natural Science Foundation of China [31571792]
- National Natural Science Foundation of Jiangsu Province - China [BK20160052]
- Graduate Student Innovation Project of Jiangsu Province - China [KYLX16_0819]
- State Key Laboratory of Food Science and Technology, Jiangnan University - China [SKLF-ZZB-201706]
Fried starchy food is rich in oil that may pose a risk to health. For controlling of the oil uptake, a rapid and accurate method for the determination of oil content in the fried starchy food is important. In this study, low-field nuclear magnetic resonance (LF-NMR) was applied to simultaneously determine water and oil contents in the model fried starchy system. The proton signals from oil and water were verified and distinguished by desiccation at 105 degrees C. There was no superposition between oil and water signals in the fried starch, making it possible for quantitative analysis of water and oil in a single test. Compared with Soxhlet extraction, the LF-NMR analysis provided a more accurate result of oil content in the fried starchy system, confirming the practicability of the application of LF-NMR technology as a fast and accurate method for the quantification of water and oil in the fried starchy system. (C) 2017 Elsevier Ltd. All rights reserved.
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