Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry

1H spin-lattice Nuclear Magnetic Resonance relaxation studies have been performed for different kinds of Haribo jelly and Vidal jelly in a very broad frequency range from about 10 kHz to 10 MHz to obtain insight into the dynamic and structural properties of jelly candies on the molecular level. This extensive data set has been thoroughly analyzed revealing three dynamic processes, referred to as slow, intermediate and fast dynamics occurring on the timescale of 10−6 s, 10−7 s and 10−8 s, respectively. The parameters have been compared for different kinds of jelly for the purpose of revealing their characteristic dynamic and structural properties as well as to enquire into how increasing temperature affects these properties. It has been shown that dynamic processes in different kinds of Haribo jelly are similar (this can be treated as a sign of their quality and authenticity) and that the fraction of confined water molecules is reduced with increasing temperature. Two groups of Vidal jelly have been identified. For the first one, the parameters (dipolar relaxation constants and correlation times) match those for Haribo jelly. For the second group including cherry jelly, considerable differences in the parameters characterizing their dynamic properties have been revealed.本研究针对不同品类的哈瑞宝（Haribo）软糖与维达尔（Vidal）软糖，在约10 kHz至10 MHz的超宽频率范围内开展了1H自旋-晶格核磁共振（1H spin-lattice Nuclear Magnetic Resonance）弛豫研究，以期从分子层面揭示凝胶糖果的动态与结构特性。该大规模数据集经全面分析后，揭示出三类动态过程：分别为时间尺度约10⁻⁶ s、10⁻⁷ s与10⁻⁸ s的慢动态、中动态与快动态过程。研究对比了不同软糖的相关参数，以阐明其特征性动态与结构特性，并探究温度升高对这些特性的影响。研究结果表明，不同品类的哈瑞宝软糖的动态过程具有较高相似性（这可作为其品质与正宗性的佐证），且受限水分子的占比随温度升高而降低。此外，本研究鉴定出两类维达尔软糖：第一类的参数（偶极弛豫常数与相关时间）与哈瑞宝软糖的参数相符；而包括樱桃味软糖在内的第二类，则在表征其动态特性的参数上存在显著差异。