Using Nuclear Magnetic Resonance to Test Fat Content in Foods
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چکیده
The quickening pace of business caused one of Europe’s leading independent testing laboratories to seek an alternative to the standard solvent extraction/acid hydrolysis (Soxhlet) method for testing the amount of fat in a variety of foods. This contract laboratory, with numerous sites throughout the UK and Ireland, provides quality control analytical services to the food industry. By converting from the wet chemistry method to an MQC benchtop Nuclear Magnetic Resonance (NMR) analyzer for measuring fat content of foods, the lab reaped significant economic and environmental benefits. The box on the right is a brief overview of NMR’s advantages over other secondary methods. Using Nuclear Magnetic Resonance to Test Fat Content in Foods
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