USE OF HIGH-FIELD H-1-NMR SPECTROSCOPY FOR THE ANALYSIS OF LIQUID FOODS

Proton NMR (600 MHz) is shown to be a potentially very valuable method for the analysis of low-molecular weight compounds in fluid foodstuff s. Very high levels of water signal suppression may be achieved, and a very large dynamic range is available. Thus, signals from a very larg e range of compounds in fruit juices and vinegars were obtained. Typic ally, within acquisition times of 7-14 min, many compounds with concen trations on the order of micromoles per milliliter could be observed. Partial spectral assignment using one- and two-dimensional methods was carried out and a semiquantitative comparison-of NMR and chromatograp hic methods made.