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2010 | OriginalPaper | Buchkapitel

25. Nuclear Magnetic Resonance

verfasst von : Bradley L. Reuhs, Senay Simsek

Erschienen in: Food Analysis

Verlag: Springer US

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Abstract

Nuclear magnetic resonance (NMR) spectroscopy is a powerful analytical technique with a wide variety of applications. It may be used for complex structural studies, for protocol or process development, or as a simple quality assay for which structural information is important. It is nondestructive, and high-quality data may be obtained from milligram, even microgram, quantities of sample. Whereas other spectroscopy techniques may be used to determine the nature of the functional groups present in a sample, only NMR spectroscopy can provide the data necessary to determine the complete structure of a molecule. The applicability of NMR to food analysis has increased over the last three decades. In addition to improved instrumentation and much lower costs, very complex and specialized NMR techniques can now be routinely performed by a student or technician. These experiments can be set up with the click of a button/icon, as all the basic parameters are embedded into default experiment files listed in the data/work station software, and the results are obtained in a short time.

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Vorheriges Kapitel Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry

Nächstes Kapitel Mass Spectrometry

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Titel: Nuclear Magnetic Resonance
verfasst von: Bradley L. Reuhs
Senay Simsek
Verlag: Springer US
Buch: Food Analysis
Print ISBN: 978-1-4419-1477-4

Electronic ISBN: 978-1-4419-1478-1

Copyright-Jahr: 2010
DOI: https://doi.org/10.1007/978-1-4419-1478-1_25