Broadband WET: a novel technique for quantitative characterization of minor components in foods.
NMR analysis of foods frequently suffers from a problem of dynamic range, which limits the detection of minor components due to the huge signals of water and major components such as sugars. In the present study, we propose a new method named as 'broadband WET'. This pulse scheme was applied to persimmon fruit juice for saturating the resonances of water and sugars, which covered a broad bandwidth. In comparison with the conventional solvent suppression methods such as WET and DPFGSE-WATERGATE, it was shown that broadband WET provided highly selective suppression of resonances covering an extensive bandwidth and quantitative signals of minor components without distortion. The proposed method is suitable to detect quantitative signals of the minor components with a high sensitivity.
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.
Kazuo
K
Furihata
Jing
J
Zhang
Masanori
M
Koda
Takuya
T
Miyakawa
Masaru
M
Tanokura
D000465:Algorithms; D001628:Beverages / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D029788:Diospyros / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D014867:Water / Q000032:analysis*
D002241:Carbohydrates; D014867:Water
DPFGSE; NMR; NOESYPRESAT; WATERGATE; WET; broadband WET; broadband WET-COSY; food; minor component; quantification