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Use of Magnetic Resonance Procedures for Measurement of Oil in French‐style Dressings
Author(s) -
HEIL J. R.,
PERKINS WILLIAM E.,
MCCARTHY MICHAEL J.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05224.x
Subject(s) - spectroscopy , nuclear magnetic resonance spectroscopy , analytical chemistry (journal) , relaxation (psychology) , sample (material) , nuclear magnetic resonance , chemistry , materials science , chromatography , physics , medicine , quantum mechanics
Magnetic resonance imaging and spectroscopy techniques have been developed for measuring percentage of edible oil in French‐style salad dressings. In imaging, one takes advantage of the variations in signal intensities related to differences in relaxation times of the oil and aqueous phases, and of the proportionality of projected frequencies to spatial distribution of sample constituents. In spectroscopy, percentage of oil is determined from standard curves where the integrals of oil/ total spectra are correlated to known amounts of oil in standard preparations. Both procedures permit rapid, nondestructive analysis of commercially packaged dressings in unopened bottles with nonmagnetic closures. Results obtained in imaging or by NMR spectroscopy were within ± 2% of the expected values.