On the confounding effect of temperature on chemical shift-encoded fat quantification.
On the confounding effect of temperature on chemical shift-encoded fat quantification.
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DOI：
10.1002/mrm.24951
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发表时间：
2014-08
影响因子：
3.3
通讯作者：
Reeder, Scott B.
中科院分区：
文献类型：
--
作者：
Hernando, Diego;Sharma, Samir D.;Kramer, Harald;Reeder, Scott B.
关键词：
表征温度对化学位移编码（CSE）脂肪定量的混淆效应。与甘油三酯不同，水的质子共振频率取决于温度。这导致了脂肪（相对于水）光谱模型的温度依赖性，这种模型通常被CSE-MRI方法所使用。对不同温度和回波时间组合下的1.5特斯拉CSE脂水信号进行了仿真分析。利用光谱和CSE成像技术，在3种回波时间组合下，在0 ~ 40°C的温度范围内构建油水模型并进行扫描。由于脂肪变性而拒绝移植的人肝脏，使用光谱学和CSE成像扫描。脂水重建使用四种不同的技术：幅度和复杂拟合，标准或温度校正信号建模。在所有实验中，用标准信号建模进行幅度拟合导致了很大的量化误差。在TEinit≈1.3 ms， ΔTE≈2.2 ms附近的回声时间组合误差最大。通过复杂的拟合，由温度相关的频移引起的脂肪量化误差较小，并且可以使用温度校正信号模型来避免。温度是脂肪定量的混淆因素。如果没有考虑到这一点，它可能会导致幻影和离体获得中的脂肪定量出现很大误差。
To characterize the confounding effect of temperature on chemical shift-encoded (CSE) fat quantification. The proton resonance frequency of water, unlike triglycerides, depends on temperature. This leads to a temperature dependence of the spectral models of fat (relative to water) that are commonly used by CSE-MRI methods. Simulation analysis was performed for 1.5 Tesla CSE fat–water signals at various temperatures and echo time combinations. Oil–water phantoms were constructed and scanned at temperatures between 0 and 40°C using spectroscopy and CSE imaging at three echo time combinations. An explanted human liver, rejected for transplantation due to steatosis, was scanned using spectroscopy and CSE imaging. Fat–water reconstructions were performed using four different techniques: magnitude and complex fitting, with standard or temperature-corrected signal modeling. In all experiments, magnitude fitting with standard signal modeling resulted in large fat quantification errors. Errors were largest for echo time combinations near TEinit ≈ 1.3 ms, ΔTE ≈ 2.2 ms. Errors in fat quantification caused by temperature-related frequency shifts were smaller with complex fitting, and were avoided using a temperature-corrected signal model. Temperature is a confounding factor for fat quantification. If not accounted for, it can result in large errors in fat quantifications in phantom and ex vivo acquisitions.
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影响因子：
3.3
作者：
Hernando, Diego;Liang, Zhi-Pei;Kellman, Peter
通讯作者：
Kellman, Peter
影响因子：
3.3
作者：
Hernando, D.;Hines, C. D. G.;Yu, H.;Reeder, S. B.
通讯作者：
Reeder, S. B.
影响因子：
3.3
作者：
Kuroda, K;Oshio, K;Jolesz, FA
通讯作者：
Jolesz, FA
影响因子：
19.7
作者：
Kuehn, Jens-Peter;Hernando, Diego;Reeder, Scott B.
通讯作者：
Reeder, Scott B.
影响因子：
4.4
作者：
Bernard, Clare P.;Liney, Gary P.;Langton, Christian M.
通讯作者：
Langton, Christian M.