Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents

Ruge Cao; Xinru Liu; Yuqian Liu; Xuqing Zhai; Tianya Cao; Aili Wang; Ju Qiu

doi:10.1016/j.foodchem.2020.128258

Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents

Food Chem. 2021 Apr 16:342:128258. doi: 10.1016/j.foodchem.2020.128258. Epub 2020 Oct 8.

Authors

Ruge Cao¹, Xinru Liu², Yuqian Liu², Xuqing Zhai², Tianya Cao³, Aili Wang⁴, Ju Qiu⁵

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: rgcao@tust.edu.cn.
² State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
³ Institute of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, China.
⁴ Key laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China.
⁵ Institute of Food and Nutrition Development, Ministry of Agriculture, Haidian, Beijing 100081, China. Electronic address: qiuju@caas.cn.

PMID: 33508899
DOI: 10.1016/j.foodchem.2020.128258

Abstract

Due to a number of unparalleled advantages such as fastness, accuracy, intactness, nuclear magnetic resonance spectroscopy (NMR) has fulfilled a significant role in determining structures and dynamics of various physical, chemical and biological systems in the field of food analysis. This study introduced the principle of NMR, key NMR techniques such as ¹H NMR, DOSY, NOESY, HSQC, etc., and the knowledge of NMR applications on the evaluation of complex food system, especially the interactions of food components. The reviewed research work provides sufficient evidence that NMR spectroscopy has been an invaluable tool and will play an increasingly important role in specific technical support for food assessment. In addition, NMR combined with various other technologies could give a complete picture of the mechanism of the performance of functional food compounds, which are vital for human health and influence the intrinsic food properties during processing, storage and transportation at the molecular level.

Keywords: Application; Food constituents; Functional compounds; Interaction; NMR; Structure.

Publication types

Review

MeSH terms

Food Analysis / methods*
Humans
Lipids / chemistry
Magnetic Resonance Spectroscopy*
Polyphenols / chemistry
Polysaccharides / chemistry
Proteins / chemistry

Substances

Lipids
Polyphenols
Polysaccharides
Proteins