Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR

Food Chemistry
Long ChenZhengyu Jin

Abstract

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.

Citations

Jan 13, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yannan ChenXiao Wang
Sep 8, 2020·Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry·Alin XiaPan Qin
Jan 22, 2021·International Journal of Biological Macromolecules·Long ChenZhengyu Jin
Feb 2, 2021·Journal of the Science of Food and Agriculture·Wei ZhangDongmei Li
Jun 11, 2021·International Journal of Pharmaceutics·Kosuke OhgiYoshinori Onuki
Oct 17, 2019·Journal of Agricultural and Food Chemistry·Xiaolong ShaoQin Liu

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