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Sugar Content Measurement in Fruit Tissue Using Water Peak Suppression in High Resolution 1 H Magnetic Resonance
Author(s) -
CHO SEONG I.,
BELLON VERONIQUE,
EADS THOMAS M.,
STROSHINE RICHARD L.,
KRUTZ GARY W.
Publication year - 1991
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.1365-2621.1991.tb14648.x
Subject(s) - sugar , chemistry , nuclear magnetic resonance , pulse (music) , analytical chemistry (journal) , saturation (graph theory) , chromatography , optics , food science , physics , combinatorics , mathematics , detector
Sugar content of muskmelon tissue was measured using 200 MHz 1 H magnetic resonance (MR). Single pulse resolved water and sugar resonances, but both were broadened. The sugar peak from low sugar (≦8.0%) samples was not detectable with the single pulse. Selective saturation to suppress the water peak was inefficient. The T 1 of water was almost twice that of sugar. Therefore, inversion‐recovery (IR) pulse sequences could be applied for water suppression. Separation of the sugar peak was remarkably improved allowing its detection in low sugar (1.8%) samples. Measured sugar correlated linearly with peak intensity (r≧0.94). Results suggest that 1 H MR could be used to measure sugar in intact fruits and vegetables.