Universal 1H Spin–Lattice NMR Relaxation Features of Sugar—A Step towards Quality Markers

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Fakhar H. I., Kasparek A., Kolodziejski K., Grunin L., ÖZTOP H. M., Hayat M. Q., ...Daha Fazla

Molecules, cilt.29, sa.11, 2024 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 29 Sayı: 11
  • Basım Tarihi: 2024
  • Doi Numarası: 10.3390/molecules29112422
  • Dergi Adı: Molecules
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Directory of Open Access Journals, Civil Engineering Abstracts
  • Anahtar Kelimeler: FFC NMR, NMR Relaxometry, NMR Time, sugar, TD NMR
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

1H fast field-cycling and time-domain nuclear magnetic resonance relaxometry studies have been performed for 15 samples of sugar of different kinds and origins (brown, white, cane, beet sugar). The extensive data set, including results for crystal sugar and sugar/water mixtures, has been thoroughly analyzed, with a focus on identifying relaxation contributions associated with the solid and liquid fractions of the systems and non-exponentiality of the relaxation processes. It has been observed that 1H spin–lattice relaxation rates for crystal sugar (solid) vary between 0.45 s−1 and 0.59 s−1, and the relaxation process shows only small deviations from exponentiality (a quantitative measure of the exponentiality has been provided). The 1H spin–lattice relaxation process for sugar/water mixtures has turned out to be bi-exponential, with the relaxation rates varying between about 13 s−1–17 s−1 (for the faster component) and about 2.1 s−1–3.5 s−1 (for the slower component), with the ratio between the amplitudes of the relaxation contributions ranging between 2.8 and 4.2. The narrow ranges in which the parameters vary make them a promising marker of the quality and authenticity of sugar.