DuPont Nutrition Biosciences ApS, Edwin Rahrsvej 38, 8220, Brabrand, Denmark.
Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792, Aarslev, Denmark.
Metabolomics. 2019 Mar 13;15(3):44. doi: 10.1007/s11306-019-1504-7.
Nuclear Magnetic Resonance (NMR) spectroscopy has been used in food science and nutritional studies for decades and is one of the major analytical platforms in metabolomics. Many foods are solid or at least semi-solid, which denotes that the molecular motions are restricted as opposed to in pure liquids. While the majority of NMR spectroscopy is performed on liquid samples and a solid material gives rise to constraints in terms of many chemical analyses, the magic angle thrillingly enables the application of NMR spectroscopy also on semi-solid and solid materials. This paper attempts to review how magic-angle spinning (MAS) NMR is used from 'farm-to-fork' in food science.
核磁共振（NMR）光谱学在食品科学和营养研究中已经使用了几十年，是代谢组学的主要分析平台之一。许多食品是固体或至少是半固体的，这意味着分子运动受到限制，而不是在纯液体中。虽然大多数 NMR 光谱学是在液体样品上进行的，而固体材料在许多化学分析方面会带来限制，但魔角旋转（MAS）技术令人惊奇地使 NMR 光谱学也能够应用于半固体和固体材料。本文试图综述魔角旋转 NMR 在食品科学中从“从农场到餐桌”的应用。
