食品科学2017，Vol.38Issue(19)：35-41,7.DOI:10.7506/spkx1002-6630-201719007
花椒麻味物质分子印迹聚合物的制备及吸附特性
Preparation and Binding Characteristics of Molecularly Imprinted Polymers for the Numb-Taste Components of Zanthoxylum bungeanum
摘要
Abstract
In order to develop an economical and efficient approach to prepare purified numb-taste compounds from Zanthoxylum bungeanum,molecularly imprinted polymers (MIPs) were synthesized by bulk polymerization,using the numb-taste components of Zanthoxylumas bungeanum as the template molecule and methylacrylic acid (MAA) as the functional monomer in this work,and they were used to develop a solid phase extraction (SPE) column.The experimental results of adsorption kinetics showed that the adsorption of the numb-taste components on MIPs could reach equilibrium in 12 h and the recognition factor (α) was 3.05.The adsorption isothermal curves of MIPs and non-molecularly imprinted polymers (NIPs) showed that the adsorption quantity of the numb-taste components into the cavity formed by MIPs was higher than into that formed by NIPs.Two distinct binding sites were observed between the imprinted polymer and the template (the numb-taste components).The dissociation constants (Kd) for the binding sites were 1.172 × 10-2 and 3.585 × 10-2 mg/mL,and the apparent maximum adsorption capacity (Qmax) were 11.133 and 15.802 mg/g,respectively.The numb-taste compounds with 94.09％ purity from Zanthoxylumas bungeanum were obtained using the MIP-based SPE column developed.关键词
花椒麻味物质/分子印迹聚合物/固相萃取/提取纯化Key words
numb-taste components of Zanthoxylum bungeanum/molecularly imprinted polymers/solid phase extraction/extraction and purification分类
农业科技引用本文复制引用
李耀,陈晓龙,罗凯,阚建全..花椒麻味物质分子印迹聚合物的制备及吸附特性[J].食品科学,2017,38(19):35-41,7.基金项目
国家自然科学基金面上项目(31371834) （31371834）
重庆市教委科技攻关项目(CSTC2014JCSF-JCSSX004) （CSTC2014JCSF-JCSSX004）
