中山大学学报（自然科学版）
中山大學學報（自然科學版）
중산대학학보（자연과학판）
ACTA SCIENTIARUM NATURALIUM UNIVERSITATIS SUNYATSENI
2014年
2期
1-5
,共5页
核磁共振%横向弛豫%脂肪%花生
覈磁共振%橫嚮弛豫%脂肪%花生
핵자공진%횡향이예%지방%화생
nuclear magnetic resonance%transverse relaxation spectrum%fat%peanut
尽管低场1 H-核磁共振（NMR）弛豫谱技术可以有效地获取油料作物种子中水和油脂等组分含量信息，但实现准确分析的关键前提是解决弛豫谱的标识问题。首先，通过记录鲜花生脱水过程质量随时间变化确定核磁共振测量步骤；随之，采用CPMG （Carr-Purcell-Meiboom-Gill）方法获得花生核磁共振横向弛豫数据；最后，使用连续谱迭代方法得到花生核磁共振弛豫谱。由弛豫谱峰面积与花生质量变化关系，并借助纯花生油实验结果确认了样品脂肪的核磁共振横向弛豫谱。基于单位质量干燥花生和纯花生油两者的脂肪弛豫谱峰面积之比获得与索氏抽提法相吻合的含油率。
儘管低場1 H-覈磁共振（NMR）弛豫譜技術可以有效地穫取油料作物種子中水和油脂等組分含量信息，但實現準確分析的關鍵前提是解決弛豫譜的標識問題。首先，通過記錄鮮花生脫水過程質量隨時間變化確定覈磁共振測量步驟；隨之，採用CPMG （Carr-Purcell-Meiboom-Gill）方法穫得花生覈磁共振橫嚮弛豫數據；最後，使用連續譜迭代方法得到花生覈磁共振弛豫譜。由弛豫譜峰麵積與花生質量變化關繫，併藉助純花生油實驗結果確認瞭樣品脂肪的覈磁共振橫嚮弛豫譜。基于單位質量榦燥花生和純花生油兩者的脂肪弛豫譜峰麵積之比穫得與索氏抽提法相吻閤的含油率。
진관저장1 H-핵자공진（NMR）이예보기술가이유효지획취유료작물충자중수화유지등조분함량신식，단실현준학분석적관건전제시해결이예보적표식문제。수선，통과기록선화생탈수과정질량수시간변화학정핵자공진측량보취；수지，채용CPMG （Carr-Purcell-Meiboom-Gill）방법획득화생핵자공진횡향이예수거；최후，사용련속보질대방법득도화생핵자공진이예보。유이예보봉면적여화생질량변화관계，병차조순화생유실험결과학인료양품지방적핵자공진횡향이예보。기우단위질량간조화생화순화생유량자적지방이예보봉면적지비획득여색씨추제법상문합적함유솔。
As low field 1 H NMR relaxation can effectively measure moisture and fat in oil seed,the key problem is technology for identification of the contribution from these components respectively.The pea-nut mass change with hydrogenation is recorded for optimizing NMR measurement process.The CPMG (Carr-Purcell-Meiboom-Gill) technique was applied to obtain the NMR transverse relaxation of peanut and peanut oil samples,and the resonance relaxation spectrum was analyzed with the method of continu-ous spectrum iteration.According to the variation of relaxation spectrum peak area with peanut mass,the assignments of the relaxation peaks were determined with the results from peanut oil.The study found that the transverse relaxation spectrum peaks reflected the fat content in dry peanut.Compared with fat con-tent measured with traditional technology,the peak areas for dry fresh peanut had a positive linear corre-lation with its fat concentration.The results demonstrate that the NMR transverse relaxation spectrum can be used for determination of fat content in fresh peanut.
