Determination of moisture,total lipid,and bound lipid contents in oats using low-field nuclear magnetic resonance |
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| Institution: | 1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China;2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;1. College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang, 110866, China;2. College of Computer Science and Technology, Inner Mongolia University for Nationalities, Tongliao, 028043, China;3. Research Center of Liaoning Agricultural Informatization Engineering Technology, Shenyang, 110866, China;1. Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia;2. Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China;3. Department of Food Science and Technology, University of California Davis, CA 95616, USA |
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| Abstract: | In this study, we aimed to establish a novel method for determining moisture and lipid contents in oats using low-field nuclear magnetic resonance (LF-NMR). The applicabilities of the internal and external standard methods for determining oat moisture were compared. To determine oat lipids, calibration curves were established using the external standard method, and then the LF-NMR method and the conventional method were compared. The independent peaks of T21 (0.01–3.0 ms) and T22 (9.01–410.27 ms) in the T2 spectral curves of oat flour represented water and lipid, respectively. Analysis of moisture content with the internal standard method was more accurate than with the external standard method, which uses 3 % MnCl2?4H2O as a standard. The area of T21 peak and T22 peak has a good linear correlation with the mass of water weight and lipid weight, respectively. The results of the LF-NMR method were consistent with the results of the oven method (for moisture content) and the Bligh method (for total lipid content). Moreover, the endosperm was found to contain 0.58–1.36 % of the bound lipid, which was slightly lower than the value for the oat bran. |
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| Keywords: | LF-NMR Oat moisture Total lipid Bound lipid |
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