基于核磁共振的代谢组学技术在食品科学中的应用

被引：11

作者：

陈黛安

叶央芳

机构：

[1] 宁波大学海洋学院

来源：

食品与发酵工业 | 2016年 / 42卷 / 03期

关键词：

核磁共振(nuclear magnetic resonance,NMR); 代谢组学; 食品科学;

D O I：

10.13995/j.cnki.11-1802/ts.201603045

中图分类号：

TS201 [基础科学]; O657.2 [磁化学分析法];

学科分类号：

摘要：

基于核磁共振(nuclear magnetic resonance,NMR)的代谢组学技术是组学研究中一个正在蓬勃兴起的技术,该技术专注于生物体中所有小分子代谢物的高通量分析,但在对食品的物质组成分析上也同样行之有效。该文就近年来该技术在食品科学领域的最新研究进展做一简要综述。

引用

页码：256 / 261

页数：6

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