Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.

中文翻译：

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无创核磁共振技术检测食品质量的最新进展

核磁共振（NMR）是一种快速，准确且无创的技术，已广泛用于检测食品的质量，尤其是水果和蔬菜，肉类和水产品的质量。这篇综述是对过去十年中在处理和存储中使用各种NMR技术的食品质量实验结果的最新进展的一项调查。在讨论了食品的质量歧视和分类之后，概述了食品成分的分析以及食品的物理，化学，结构和微生物特性的检测。由于成本高，检测极限和灵敏度低，所涉及的专业知识以及与维持磁场有关的安全性问题，到目前为止，实际应用仅限于检测小范围的食物。为了促进在更广泛的食品中的应用，需要进一步的研究和开发工作来克服NMR在检测过程中的局限性。概述了未来研究和开发的需求和机会。