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

doi:10.7506/spkx1002-6630-201816039

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

• Processing Technology • Previous Articles Next Articles

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. 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

Abstract

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

CLC Number:

S188

LI Yao, HE Yezi, CHEN Guangjing, KAN Jianquan. Preparation of Dummy Molecularly Imprinted Polymers for Numb-Taste Components of Zanthoxylum bungeanum[J]. FOOD SCIENCE, 2018, 39(16): 273-279.

[1]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[2]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[3]	LIU Hui, WU Ying, HUANG Hua. Progress in Analytical Methods for the Determination of Deoxynivalenol and Its Derivatives [J]. FOOD SCIENCE, 2021, 42(15): 356-365.
[4]	CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu. Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates [J]. FOOD SCIENCE, 2021, 42(13): 43-50.
[5]	GONG Bichuan, HU Qiuhui, SU Anxiang, XU Hui, LIU Jianhui, PEI Fei, YANG Wenjian. Preparation and Application of Dummy Template Molecularly Imprinted Polymer in the Detection of Triazines in Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(12): 281-287.
[6]	LI Wenya, LIU Yang, LI Ning, ZHENG Xiaowei, SANG Yaxin, SUN Jilu. Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation [J]. FOOD SCIENCE, 2021, 42(10): 184-192.
[7]	ZHANG Zhihua, ZHONG Shurui, PENG Fei, ZENG Yingjie, ZONG Minhua, LOU Wenyong. Progress in Microcapsule Wall Materials and Preparation Techniques [J]. FOOD SCIENCE, 2020, 41(9): 246-253.
[8]	SUN Cuixia, SONG Jingru, FANG Yapeng. Progress in Preparation Methods, Structural Characterization and Functional Properties of Zein-Polysaccharide Nanocomposites [J]. FOOD SCIENCE, 2020, 41(9): 323-331.
[9]	ZHAO Xiaoyun, HUANG Qilin, ZHANG Binjia, ZENG Lingjun, ZHANG Jiaqi, WEN Xing. Recent Progress in Research on Starch-Lipid/Fatty Acid Complexes [J]. FOOD SCIENCE, 2020, 41(15): 338-347.
[10]	ZHANG Xiaoyun, YAN Xueli, WU Feng, GU Xiangyu, ZHAO Lina, ZHANG Shitao, ZHANG Hongyin. Selecting Antagonistic Yeast for Controlling Postharvest Disease of Peaches and Producing Solid Preparation [J]. FOOD SCIENCE, 2020, 41(14): 210-216.
[11]	CUI Mengnan, LU Yao, GAO Yanxiang, MAO Like. A review on the Preparation and Application of Food Emulsion Gels [J]. FOOD SCIENCE, 2019, 40(3): 323-329.
[12]	HUANG Hui, LI Xueyan, WANG Junwen, WU Wenhui, GUO Ruihua, YU Qingmei, ZHANG Chaoyan,. Recent Progress in Prolamines as a Food Nutrient Carrier [J]. FOOD SCIENCE, 2019, 40(19): 318-325.
[13]	CAO Xiao, ZHAO Lichao, CHEN Xun, XIE Hui, ZHANG Jingfeng, LIU Zhuokun, WANG Li. Progress in the Application of Immunomagnetic Separation in Rapid Detection of Foodborne Pathogens [J]. FOOD SCIENCE, 2019, 40(15): 338-345.
[14]	XUE Hui, TU Yonggang, XIONG Chunhong, LI Jianke, LUO Wenxiang, ZHAO Yan. Recent Progress in Rapid Screening Methods for Antibacterial Peptides [J]. FOOD SCIENCE, 2019, 40(13): 334-339.
[15]	ZHANG Xue, YANG Jie, WEI Wei, JIN Qingzhe, WANG Xingguo. Recent Advances in Composition, Nutrition and Preparation of Milk Fat Globule Membrane [J]. FOOD SCIENCE, 2019, 40(1): 292-302.

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

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments