食品科学 ›› 2018, Vol. 39 ›› Issue (16): 273-279.doi: 10.7506/spkx1002-6630-201816039

• 工艺技术 • 上一篇    下一篇

花椒麻味物质替代模板分子印迹聚合物的制备

李?耀1,何叶子1,陈光静1,2,3,阚建全1,2,3,*   

  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;3.中匈食品科学联合研究中心,重庆 400715)
  • 出版日期:2018-08-25 发布日期:2018-08-17
  • 基金资助:
    国家自然科学基金面上项目(31371834);重庆市现代特色农业调味品产业技术体系创新团队项目(2017[7]号)

Preparation of Dummy Molecularly Imprinted Polymers for Numb-Taste Components of Zanthoxylum bungeanum

LI Yao1, HE Yezi1, CHEN Guangjing1,2,3, KAN Jianquan1,2,3,*   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing Key Laboratory of Produce Processing and Storage, Chongqing 400715, China; 3. Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China)
  • Online:2018-08-25 Published:2018-08-17

摘要: 为制备对花椒麻味物质具有特异性吸附效果的分子印迹聚合物,优化其制备条件,采用紫外光谱法研究甲基丙烯酸、丙烯酰胺、2-乙烯基吡啶与替代模板分子的作用强度、最佳物质的量比;以乙二醇二甲基丙烯酸酯为交联剂,乙腈为溶剂,偶氮二异丁腈为引发剂,采用本体聚合的方法在不同条件下制备多种分子印迹聚合物;从中选出对花椒麻味物质印迹效果最优的分子印迹聚合物,并用其分离纯化花椒萃取液中的花椒麻味物质,高效液相色谱检测结果表明,最优分子印迹聚合物对花椒麻味物质的吸附量为(14.64±0.80)mg/g,洗脱液中花椒麻味物质占总峰面积的比例比在花椒萃取液中提高了约21.95%,即该替代模板分子印迹聚合物对花椒麻味物质具有较好的特异性吸附效果。

关键词: 花椒麻味物质, 分子印迹聚合物, 制备, 替代模板

Abstract: In this work, molecularly imprinted polymers (MIPs) with specific binding affinity for the numb-taste compounds of Zanthoxylum bungeanum were prepared by using structural analogs of alkyl amides (LM) as dummy template molecule. In order to optimize the preparation conditions, UV spectroscopy was applied to study the effect of intensity of interaction and molar ratio between dummy template and functional monomers. With ethylene glycol dimethacrylate (EDMA) as the cross-linker, acetonitrile as the pore-foaming agent, 2,2-azobisisobutyronitrile (AIBN) as the initiator, 16 MIPs were prepared by bulk polymerization and the best MIP was selected and used to separate numb-taste compounds from the extract of Z. bungeanum. The results showed that the selected MIP had specific recognition and selectivity for the numb-taste components and exhibited an adsorption capacity of (14.64 ± 0.80) mg/g as determined by high performance liquid chromatography (HPLC). The peak area percentage of numb-taste component increased by approximately 21.95% after adsorption by the MIP.

Key words: numb-taste components of Zanthoxylum bungeanum, molecular imprinting polymers, preparation, dummy template

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