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Broadband WET: a novel technique for quantitative characterization of minor components in foods
Author(s) -
Furihata Kazuo,
Zhang Jing,
Koda Masanori,
Miyakawa Takuya,
Tanokura Masaru
Publication year - 2014
Publication title -
magnetic resonance in chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.483
H-Index - 72
eISSN - 1097-458X
pISSN - 0749-1581
DOI - 10.1002/mrc.4066
Subject(s) - chemistry , broadband , bandwidth (computing) , minor (academic) , analytical chemistry (journal) , distortion (music) , biological system , chromatography , optics , telecommunications , computer science , physics , law , political science , biology , amplifier
NMR analysis of foods frequently suffers from a problem of dynamic range, which limits the detection of minor components due to the huge signals of water and major components such as sugars. In the present study, we propose a new method named as ‘broadband WET’. This pulse scheme was applied to persimmon fruit juice for saturating the resonances of water and sugars, which covered a broad bandwidth. In comparison with the conventional solvent suppression methods such as WET and DPFGSE‐WATERGATE, it was shown that broadband WET provided highly selective suppression of resonances covering an extensive bandwidth and quantitative signals of minor components without distortion. The proposed method is suitable to detect quantitative signals of the minor components with a high sensitivity. Copyright © 2014 John Wiley & Sons, Ltd.