A Straightforward Method for Disaccharide Characterization from Transverse Relaxometry Using Low-Field Time-Domain Nuclear Magnetic Resonance

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Analytical Methods Pub Date : 2024-10-01 DOI:10.1007/s12161-024-02691-w
Afroza Sultana, Ali Asghari, Seddik Khalloufi
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Abstract

The necessity of identifying and quantifying sugars in food processing is endless for maintaining food quality attributes such as color, taste, texture, monitoring regulatory compliance, labeling packages, and maintaining authenticity. Despite available analytical methods for characterizing sugar molecules, the limitations of conventional methods drive researchers to seek more convenient alternatives. This study aimed to characterize common disaccharides such as sucrose, lactose, maltose, and trehalose using a time domain nuclear magnetic resonance (TD-NMR), facilitating a quick, cost-effective, and user-friendly approach. In this experiment, transverse relaxation distribution curve was analyzed for characterizing disaccharides. Two peaks, referred to as the main and secondary peak(s), were observed for all the disaccharides, while a single peak (the main peak) was observed for pure water. Although they have similar molecular formulas and weights, lactose exhibited the longest relaxation time for the secondary peak, followed by trehalose, sucrose, and maltose. This behavior was assumed due to the interaction of sugar molecules with water. The increasing concentration of disaccharide in the solution displayed the leftward shifting of peaks. Maltose showed two secondary peaks, which were not observed in other sugar samples. The NMR showed potential to distinguish disaccharides from unknown powders and solutions by analyzing either the relaxation time of the secondary peak or the ratio of the secondary to the total peak. Moreover, quantification is possible from the standard curves of relaxation time and the combined peak area of the main and secondary peaks with the corresponding sugar concentration. However, it shows challenges in discrimination between α- and β-isomers.

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利用低场时域核磁共振横向弛豫测量法表征二糖的简单方法
在食品加工过程中,为了保持食品的色泽、口感、质地等质量属性,监控监管合规性,给包装贴标签,以及保持真实性,对糖分进行鉴定和量化的必要性是无止境的。尽管已有表征糖分子的分析方法,但传统方法的局限性促使研究人员寻求更方便的替代方法。本研究旨在利用时域核磁共振(TD-NMR)表征蔗糖、乳糖、麦芽糖和曲哈蔗糖等常见二糖,为快速、经济和用户友好型方法提供便利。本实验分析了横向弛豫分布曲线,以确定二糖的特征。所有双糖都出现了两个峰,分别称为主峰和次峰,而纯水只出现了一个峰(主峰)。虽然它们的分子式和重量相似,但乳糖的次峰弛豫时间最长,其次是三卤糖、蔗糖和麦芽糖。这种行为被认为是糖分子与水相互作用的结果。随着溶液中双糖浓度的增加,峰值左移。麦芽糖出现了两个次峰,这在其他糖类样品中没有观察到。核磁共振显示,通过分析次峰的弛豫时间或次峰与总峰的比率,可以从未知粉末和溶液中区分出二糖。此外,还可根据弛豫时间标准曲线以及主峰和次峰的合并峰面积与相应的糖浓度进行量化。不过,该方法在区分α-和β-异构体方面存在挑战。
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来源期刊
Food Analytical Methods
Food Analytical Methods 农林科学-食品科技
CiteScore
6.00
自引率
3.40%
发文量
244
审稿时长
3.1 months
期刊介绍: Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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