【摘要】 核磁共振（Nuclear Magnetic Resonance,NMR）是将原子核置于恒定磁场和交变磁场中发生交换能量的物理现象，根据磁场强度可分为高场、中场和低场核磁共振。近年来，随着核磁共振技术不断地发展，高灵敏度和分辨率的核磁共振谱仪不断更新，用于食品检测具有样品制备简便、检测快速、可进行复杂食品及混合物分析等特点，受到越来越广泛的关注。该研究阐述了核磁共振的原理、分类、仪器，还总结了核磁共振技术在畜、禽、水产等肉制品中的主要应用，重点关注了其用于肉制品原料、加工和贮藏过程中的品质检测，具体包括水分分析、脂肪分析、掺假检测及代谢物分析等几个方面。该研究为核磁共振技术在肉制品品质检测中的应用提供了参考，有利于推动核磁共振技术发展。更多还原

【Abstract】 Nuclear magnetic resonance(NMR) is a physical phenomenon wherein atomic nuclei are placed in a constant and an alternating magnetic field to exchange energy. According to the strength of the magnetic field, NMR can be divided into high-field, medium-field, and low-field NMR. In recent years, with continuous advances in NMR technology, high-sensitivity and high-resolution NMR spectrometers have been constantly updated. NMR has garnered increasing attention in food testing owing to its advantages of simple sample preparation, rapid detection, and feasibility of analyzing complex foods and mixtures. This article expounds the principle, classification, and instruments of NMR and summarizes the major applications of NMR in livestock, poultry, and aquatic meat products. In particular, this study focuses on the quality testing of raw materials as well as the processing and storage of meat products, including moisture analysis, fat analysis, adulteration detection,and metabolite analysis. These findings provide a reference for the application of NMR technology in the quality inspection of meat products and promotes the development of this technology.更多还原