The root / leaf / stem / seed of plants are rich in water or oil, which can be detected by time domain nuclear magnetic resonance. The relaxation time of free water is long, that of bound water is short, and that of semi free water or semi bound water is in the middle. Nuclear magnetic resonance technology can be used to study the process of plant metabolism, water absorption and water loss. It can also quantitatively measure the oil and water content of seeds, and provide faster and more accurate basis for crop breeding.

The oil content and water content of fried food not only determine the taste of food, but also related to its shelf life. Especially after the enhancement of health awareness, people's demand for low oil content in food has become increasingly prominent. Nuclear magnetic resonance (NMR) technology can simultaneously determine the oil and water content in food by using the difference of relaxation time between oil and water. Not only for food production process optimization, but also for the final product quality monitoring to provide data support.