자기공명분광 분석을 이용한 식용 유지의 지방산 분석
The Magnetic Resonance Spectroscopy Analysis for Fatty Acid of Cooking Oil
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The aim of this study was to evaluate possibility for chemical changes analysis of the Soybean and Olive oil using a medical magnetic resonance imaging/spectrometer. The two edible oils including soybean and olive oil were selected for manufacturing the phantom series. For the acquisition of data without any physical environment change, 5 ml was transferred to a sealed plastic vial. All MRI and 1H-MRS experiments were performed on a 3.0 Tesla MRI scanner using a 32-channel brain array coil. The total lipid ((-CH2-)n/noise), total saturated fatty acid, total unsaturated fatty acid, total unsaturated bond, and poly unsaturated bond were quantified by separating each peak area of -CH3, (-CH2-)n, -CH2-C=C-CH2-, =C-CH2-C=, and -CH=CH-by-CH3 by MRS analysis. Soybean oil had the highest concentration of methyl protons and methane protons, expressed as 0.9 and 5.3 ppm compared to olive oil. However, its methylene protons at 1.3 ppm were the lowest. Olive oil had the highest amount of methylene protons and allylic protons and the lowest amount of methyl protons. Through the magnetic resonance spectroscopic analysis it was to analyze the chemical characteristics of Olive oil and soybean oil. And it was confirmed that it is possible to proceed to an extended study using magnetic resonance spectroscopy.
Abstract
The aim of this study was to evaluate possibility for chemical changes analysis of the Soybean and Olive oil using a medical magnetic resonance imaging/spectrometer. The two edible oils including soybean and olive oil were selected for manufacturing the phantom series. For the acquisition of data without any physical environment change, 5 ml was transferred to a sealed plastic vial. All MRI and 1H-MRS experiments were performed on a 3.0 Tesla MRI scanner using a 32-channel brain array coil. The total lipid ((-CH2-)n/noise), total saturated fatty acid, total unsaturated fatty acid, total unsaturated bond, and poly unsaturated bond were quantified by separating each peak area of -CH3, (-CH2-)n, -CH2-C=C-CH2-, =C-CH2-C=, and -CH=CH-by-CH3 by MRS analysis. Soybean oil had the highest concentration of methyl protons and methane protons, expressed as 0.9 and 5.3 ppm compared to olive oil. However, its methylene protons at 1.3 ppm were the lowest. Olive oil had the highest amount of methylene protons and allylic protons and the lowest amount of methyl protons. Through the magnetic resonance spectroscopic analysis it was to analyze the chemical characteristics of Olive oil and soybean oil. And it was confirmed that it is possible to proceed to an extended study using magnetic resonance spectroscopy.
참고문헌 (15)
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