Schmidt S J
University of Illinois, Division of Foods and Nutrition, Urbana 61801.
Adv Exp Med Biol. 1991;302:599-613. doi: 10.1007/978-1-4899-0664-9_32.
Water is vital to all life processes. In foods, water is often the key component which determines the extent and rate of several chemical reactions, as well as the growth of microorganisms. There are several methods available to measure water content in foods; however, one of the most successful methods is Nuclear Magnetic Resonance (NMR) spectroscopy. The NMR method is rapid and accurate and, most importantly, non-destructive to the sample. The purpose of this chapter is to discuss the use of NMR, both as a research tool and as a quality control (off- and on-line) method, to measure moisture content in food components and food systems.
水对所有生命过程都至关重要。在食品中，水通常是决定多种化学反应的程度和速率以及微生物生长的关键成分。有几种方法可用于测量食品中的水分含量；然而，最成功的方法之一是核磁共振（NMR）光谱法。核磁共振方法快速、准确，而且最重要的是对样品无损。本章的目的是讨论核磁共振作为一种研究工具和作为一种质量控制（离线和在线）方法在测量食品成分和食品体系中水分含量方面的应用。
