Application of Low-Field Nuclear Magnetic Resonance (LF-NMR) to Analyze Frying Oil Quality

doi:10.7506/spkx1002-6630-201206037

Abstract

Abstract: Low-field nuclear magnetic resonance (LF-NMR) was used to analyze soybean oil without objects in it during frying. Multi-component T2 relaxation spectra, peak area ratio S21 and single component relaxation time T2w were determined. An obvious characteristic peak appeared at 10 ms in the multi-component T2 relaxation spectrum after 4 h of frying. S21 and T2w were correlated with frying time, acid value, viscosity, absorbance and polar component content with a correlation coefficient between 0.941 and 0.997. Thus, S21 and T2w could effectively reflect the quality of frying oil. However, they had no obvious correlation with peroxide value. These results will be very helpful for the application of LF-NMR to rapidly detect frying oil quality.

Key words: low-field nuclear magnetic resonance (LF-NMR), frying oil, rapid detection, T2 relaxation spectrum

CLC Number:

TS227

WANGYong-wei，WANGXin，LIUBao-lin，SHIRan，YANGPei-qiang. Application of Low-Field Nuclear Magnetic Resonance (LF-NMR) to Analyze Frying Oil Quality[J]. FOOD SCIENCE, 2012, 33(6): 171-175.

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Application of Low-Field Nuclear Magnetic Resonance (LF-NMR) to Analyze Frying Oil Quality

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