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题名: A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber
作者: Geng, Shaote1, 2;  Wang, Huihui2;  Wang, Xiaoling2;  Ma, Xiaojun2;  Xiao, Shan1;  Wang, Jihui1;  Tan, Mingqian2
刊名: ANALYTICAL METHODS
发表日期: 2015
DOI: 10.1039/c4ay03007a
卷: 7, 期:6, 页:2413-2419
收录类别: SCI
文章类型: Article
WOS标题词: Science & Technology ;  Physical Sciences ;  Life Sciences & Biomedicine ;  Technology
类目[WOS]: Chemistry, Analytical ;  Food Science & Technology ;  Spectroscopy
研究领域[WOS]: Chemistry ;  Food Science & Technology ;  Spectroscopy
英文摘要: Sea cucumbers possess high-value and bioactive components that have been used for human food and pharmaceuticals in treating a wide number of ailments. Most of the sea cucumber products on the market are dehydrated due to the immediate autolysis that occurs upon removal of the sea cucumber from seawater. Rehydration of the dried products is necessary to obtain sea cucumbers with the highest water content. In this study, a rapid and non-invasive NMR and MRI method was introduced to analyze the rehydration process for dried sea cucumber. The spin-spin relaxation time (T-2) weighted NMR signal, obtained by a CPMG pulse sequence and processed by the chemometric method, was used to identify lightly dried and salted dried sea cucumber. The water uptake and distribution during the rehydration process was monitored by NMR H-1 T-2. Structural changes were analyzed by MRI with T-1 and T-2 weighted imaging. The results indicated that the proper presoaking and rehydration time was 24 and 96 h, respectively, for lightly dried sea cucumber. Good linear correlation during the rehydration process was observed between the NMR parameters and texture profile analysis parameters including the hardness, chewiness, and rehydration ratio of lightly dried sea cucumbers. The NMR and MRI method has the potential to noninvasively analyze the rehydration process of dried sea cucumber.
关键词[WOS]: LOW-FIELD H-1-NMR ;  COD GADUS-MORHUA ;  WATER DISTRIBUTION ;  FOOD ;  QUALITY ;  CHEMOMETRICS ;  MUSCLE ;  TIME ;  SALT
语种: 英语
WOS记录号: WOS:000351391800025
Citation statistics: 
内容类型: 期刊论文
URI标识: http://cas-ir.dicp.ac.cn/handle/321008/146129
Appears in Collections:中国科学院大连化学物理研究所_期刊论文

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作者单位: 1.Dalian Polytech Univ, Sch Food Sci & Technol, Liaoning Key Lab Food Biol Technol, Dalian 116034, Peoples R China
2.Chinese Acad Sci, Dalian Inst Chem Phys, Div Biotechnol, Dalian 116023, Peoples R China

Recommended Citation:
Geng, Shaote,Wang, Huihui,Wang, Xiaoling,et al. A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber[J]. ANALYTICAL METHODS,2015,7(6):2413-2419.
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