Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Food Chem. 2021 Apr 16;342:128258. doi: 10.1016/j.foodchem.2020.128258. Epub 2020 Oct 8.
Due to a number of unparalleled advantages such as fastness, accuracy, intactness, nuclear magnetic resonance spectroscopy (NMR) has fulfilled a significant role in determining structures and dynamics of various physical, chemical and biological systems in the field of food analysis. This study introduced the principle of NMR, key NMR techniques such as H NMR, DOSY, NOESY, HSQC, etc., and the knowledge of NMR applications on the evaluation of complex food system, especially the interactions of food components. The reviewed research work provides sufficient evidence that NMR spectroscopy has been an invaluable tool and will play an increasingly important role in specific technical support for food assessment. In addition, NMR combined with various other technologies could give a complete picture of the mechanism of the performance of functional food compounds, which are vital for human health and influence the intrinsic food properties during processing, storage and transportation at the molecular level.
由于诸如快速、准确、完整等诸多无与伦比的优势，核磁共振波谱学（NMR）在食品分析领域的各种物理、化学和生物系统的结构和动力学的确定方面发挥了重要作用。本研究介绍了 NMR 的原理、NMR 的关键技术，如 H NMR、DOSY、NOESY、HSQC 等，以及 NMR 在评价复杂食品体系，特别是食品成分相互作用中的应用知识。综述的研究工作充分证明，NMR 光谱学已经成为一种非常宝贵的工具，并将在食品评估的特定技术支持中发挥越来越重要的作用。此外，NMR 与其他各种技术的结合，可以从分子水平上全面了解功能性食品化合物的作用机制，这对人类健康至关重要，并影响加工、储存和运输过程中食品固有性质。
