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快速C固态定量NMR方法用于可可基产品的多重物理和化学分析:概念验证

Thais Juliana Tobias¹, Priscilla Efraim², Tiago Bueno de Moraes³

¹São Carlos Institute of Chemistry, University of São Paulo (USP), Av. Trabalhador São-carlense 400, São Carlos, São Paulo 13660-970, Brazil.

Analytical chemistry

|September 7, 2025

概括

一种新的定量13C固态NMR方法快速测量可可产品的特性,如固体脂肪含量和糖含量. 这种技术有助于开发新的可可产品,并确保食品工业的质量控制.

科学领域:

食品科学与技术食品科学与技术
分析化学分析化学
材料科学材料科学材料科学

背景情况:

由于气候变化影响可可作物,可可产品价格正在上.
寻求可可黄等价和替代品以稳定价格.
对于可可衍生品,需要一种快速的多性质分析方法.

研究的目的:

开发一种快速的定量13C固态NMR (qSS-NMR) 方法.
同时评估可可产品的物理和化学特性.
为研发,质量控制和监管合规提供一个工具.

主要方法:

使用90度或低翻转角脉冲获得的13C qSS-NMR光谱.
采用高功率解和3kHz魔形角样本旋转 (MAS).
分析了三甘油 (TAG) 和糖糖的信号区域和化学转移.

主要成果:

使用TAG信号确定固体脂肪含量 (SFC) 和TAG多态形式.
通过信号比率估计巧克力中的糖含量.
SFC值与标准方法的相关性很好.

结论:

13C qSS-NMR是一种快速,有效的方法来分析可可产品的特性.
该技术可以测量SFC,多态形式和糖糖含量.
潜在的评估其他属性,如异热结晶和应用到其他基于脂肪的食物.

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