摘要
采用悬浮聚合法在水相中制备了磺胺类人工合成甜味剂安赛蜜的分子印迹聚合物微球,以安赛蜜为模板分子,甲基丙烯酸为为功能单体,三羟甲基丙烷三甲基丙烯酸酯为交联剂,偶氮二异丁腈为引发剂,合成了安赛蜜的分子印迹聚合物微球.通过扫描电镜、红外光谱、热重分析技术对聚合物进行了表征,并对其吸附性能进行了研究.以合成的聚合物微球作为固相萃取填料,制备了分子印迹固相萃取小柱（MISPE）,通过优化萃取条件,用于食品中磺胺类甜味剂安赛蜜的样品前处理,通过高效液相色谱实验对MISPE对实际样品的富集和纯化效果进行了研究.葡萄酒和泡菜阴性样品添加试验结果表明,葡萄酒中1.0、2.0 mg/kg和5 mg/kg回收率分别为82.5％、77.6％和84.2％,泡菜中1.0、2.0 mg/kg和5 mg/kg回收率分别为94.9％、74.9％和96.1％,RSD为3.50％～8.64％,方法准确可靠.
The molecular imprinted polymers （MIPs） was synthesized by polymerization for 7 h using acesulfame as template, α-Methacrylic acid （MAA） as monomer, trimethylolpropane trim ethaerylate （TRIM） as crosslinker and 2,2-zaobisisobutyronitrile （AIBN）as initiator. The polymers were characterized by IR spectra, thermal-weight analysis and scanning electron microscope and the adsorbent capacity and selectivity were also evaluated. Using the acesulfame-MIPs as a solid phase SPE sorbent, a novel sample pretreatment technique and high performance liquid chromatography （HPLC）determination method had been developed for the detection of acesulfame in wine and pickles. Mean recoveries of 5 replicates in spiked wine and pickles at 3 levels ranged between 74.9 % and 94.9 %, with a relative standard deviation （RSD） range from 3.50 % to 8.64 %.
出处
《食品研究与开发》
CAS
北大核心
2013年第22期4-7,共4页
Food Research and Development
基金
国家质检总局科研项目(2011IK038)
山东出入境检验检疫局科研项目(SK201032)
关键词
安赛蜜
分子印迹
固相萃取
高效液相色谱
食品
测定
Acesulfame
molecularly imprinted polymer （MIP）
solid phase extraction （ SPE ）
high performance liquid chromatography （HPLC）
food
determination
