食品科学 ›› 2017, Vol. 38 ›› Issue (19): 35-41.doi: 10.7506/spkx1002-6630-201719007

• 基础研究 • 上一篇    下一篇

花椒麻味物质分子印迹聚合物的制备及吸附特性

李 耀1,陈晓龙1,罗 凯1,阚建全1,2,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.重庆市农产品加工与贮藏重点实验室,农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆 400715
  • 出版日期:2017-10-15 发布日期:2017-09-29
  • 基金资助:
    国家自然科学基金面上项目(31371834);重庆市教委科技攻关项目(CSTC2014JCSF-JCSSX004)

Preparation and Binding Characteristics of Molecularly Imprinted Polymers for the Numb-Taste Components of Zanthoxylum bungeanum

LI Yao1, CHEN Xiaolong1, LUO Kai1, KAN Jianquan1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Key Laboratory of Produce Processing and Storage, Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China
  • Online:2017-10-15 Published:2017-09-29

摘要: 为实现对花椒麻味物质经济高效的纯化制备,本实验采用分子印迹技术,以甲基丙烯酸为功能单体,花 椒麻味物质为模板分子,合成对花椒麻味物质具有特异性识别和吸附能力的分子印迹聚合物(molecularly imprinted polymers,MIPs),并用MIPs制成固相萃取柱用于分离纯化花椒油树脂中的花椒麻味物质。吸附动力学实验结果 显示,MIPs与花椒麻味物质接触约12 h后就达到吸附平衡,对花椒麻味物质识别因子α达到3.05;等温吸附实验表 明,MIPs对花椒麻味物质的吸附量高于空白聚合物,在吸附过程中模板分子花椒麻味物质与MIPs形成两种结合位 点,两种结合位点的解离常数分别为1.172×10-2 mg/mL和3.585×10-2 mg/mL,对花椒麻味物质最大表观吸附量分别 为11.133 mg/g和15.802 mg/g;固相萃取实验表明,该固相萃取柱可以分离出相对纯度为94.09%的花椒麻味物质。

关键词: 花椒麻味物质, 分子印迹聚合物, 固相萃取, 提取纯化

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.

Key words: numb-taste components of Zanthoxylum bungeanum, molecularly imprinted polymers, solid phase extraction, extraction and purification

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