Broadband WET : a novel technique for quantitative characterization of minor components in foods
Copyright © 2014 John Wiley & Sons, Ltd.
| Veröffentlicht in: | Magnetic resonance in chemistry : MRC. - 1985. - 52(2014), 7 vom: 05. Juli, Seite 333-8 |
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| Weitere Verfasser: | , , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2014
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| Zugriff auf das übergeordnete Werk: | Magnetic resonance in chemistry : MRC |
| Schlagworte: | Journal Article DPFGSE NMR NOESYPRESAT WATERGATE WET broadband WET broadband WET-COSY food minor component mehr... |
| Zusammenfassung: | Copyright © 2014 John Wiley & Sons, Ltd. 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 |
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| Beschreibung: | Date Completed 14.04.2015 Date Revised 06.06.2014 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1097-458X |
| DOI: | 10.1002/mrc.4066 |