Chen Long, Tian Yaoqi, Sun Binghua, Wang Jinpeng, Tong Qunyi, Jin Zhengyu
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Scienc and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Food Chem. 2017 Oct 15;233:525-529. doi: 10.1016/j.foodchem.2017.04.147. Epub 2017 Apr 26.
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°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.
油炸淀粉类食品富含油脂，可能对健康构成风险。为控制油脂吸收，一种快速准确测定油炸淀粉类食品中油脂含量的方法很重要。在本研究中，低场核磁共振（LF-NMR）被用于同时测定模型油炸淀粉体系中的水分和油脂含量。通过在105°C下干燥，验证并区分了来自油脂和水分的质子信号。油炸淀粉中油脂和水分信号无叠加，使得在单次测试中对水分和油脂进行定量分析成为可能。与索氏提取法相比，LF-NMR分析提供了油炸淀粉体系中油脂含量更准确的结果，证实了LF-NMR技术作为一种快速准确测定油炸淀粉体系中水分和油脂含量方法的实用性。
