Abstract: Low-field nuclear magnetic resonance (LF-NMR), with the advantages of rapid, non-destructive determination and small volume samples requirement, has been widely used in the field of food moisture, protein and fat testing, water retention and texture characteristics determination of meat and food quality detection. Meanwhile, it also has a good prospect in aquatic products quality analysis. LF-NMR technique can detect the moisture content, water activity, three different water distribution states etc. of aquatic products, in favor of researches related to the preservation and storage, and protein gel properties of aquatic products. This paper introduces the basic principles of LF-NMR, systematically summarizes its application in moisture, protein, and fat determination, protein emulsification and gel properties analysis, and quality preservation of aquatic products, as well as applications in non-destructive testing of aquatic products and related characteristics determination, and finally, analyzes its application prospects in aquatic products quality analysis.

Key words:  low-field nuclear magnetic resonance, aquatic products, quality analysis

摘要： 低场核磁共振技术（LF-NMR）具有检测迅速、样品需要量少、对样品无损伤等特点，在食品中水分、蛋白质、脂肪测定，以及肉类的保水性、质构特性和食品品质检测方面得到了广泛应用，在水产品品质分析中也有很好的应用前景。LF-NMR技术可以检测水产品中的水分含量、水分活度、三种不同水分状态分布等，有利于水产品保鲜贮藏及水产品蛋白质凝胶特性等方面的研究。本文主要介绍了LF-NMR技术的基本原理，系统归纳了该技术在水产品中水分、蛋白质、脂肪组成分析及蛋白质乳化和凝胶特性及品质保藏中的应用，总结了其在水产品无损检测及相关特性中的应用，分析了其在水产品品质分析中的应用前景。

关键词: 低场核磁共振, 水产品, 品质分析