On-Site Measurement of Fat and Protein Contents in Milk Using Mobile NMR Technology
| Autor: | Morten K. Sørensen, Nicholas M. Balsgart, Michael Beyer, Ole N. Jensen, Niels Chr. Nielsen |
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| Rok vydání: | 2021 |
| Předmět: |
Magnetic Resonance Spectroscopy
benchtop NMR Pharmaceutical Science Organic chemistry Analytical Chemistry magnetic resonance Fats QD241-441 Quantification fat Drug Discovery Animals Physical and Theoretical Chemistry Sheep Protein Goats milk protein low-field NMR contrast agent quantification on-farm analysis food and beverages Milk Proteins Benchtop NMR Contrast agent Milk Chemistry (miscellaneous) Fat Magnetic resonance Molecular Medicine Cattle Female On-farm analysis Low-field NMR |
| Zdroj: | Molecules, Vol 27, Iss 583, p 583 (2022) Molecules; Volume 27; Issue 3; Pages: 583 Sørensen, M K, Balsgart, N M, Beyer, M, Jensen, O N & Nielsen, N C 2022, ' On-Site Measurement of Fat and Protein Contents in Milk Using Mobile NMR Technology ', Molecules, vol. 27, no. 3, 583 . https://doi.org/10.3390/molecules27030583 |
| ISSN: | 1420-3049 |
| Popis: | Robust and easy-to-use NMR sensor technology is proposed for accurate, on-site determination of fat and protein contents in milk. The two parameters are determined using fast consecutive 1H and 35Cl low-field NMR experiments on milk samples upon the 1:1 addition of a low-cost contrast solution. Reliable and accurate measurements are obtained without tedious calibrations and the need for extensive database information and may readily be conducted by non-experts in production site environments. This enables on-site application at farms or dairies, or use in laboratories harvesting significant reductions in costs and time per analysis as compared to wet-chemistry analysis. The performance is demonstrated for calibration samples, various supermarket milk products, and raw milk samples, of which some were analyzed directly in the milking room. To illustrate the wide application range, the supermarket milk products included both conventionally/organically produced, lactose-free milk, cow’s, sheep’s and goat’s milk, homogenized and unhomogenized milk, and a broad nutrient range (0.1–9% fat, 1–6% protein). Excellent agreement between NMR measurements and reference values, without corrections or changes in calibration for various products and during extensive periods of experiment conduction (4 months) demonstrates the robustness of the procedure and instrumentation. For the raw milk samples, correlations between NMR and IR, NMR and wet-chemistry, as well as IR and wet-chemistry results, show that NMR, in terms of accuracy, compares favorably with the other methods. |
| Databáze: | OpenAIRE |
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