以苏丹红Ⅰ为模板分子,通过沉淀聚合法制备了一种对苏丹红Ⅰ具有特异性吸附的分子印迹聚合物.通过选择性评价和前沿色谱实验,评价了致孔剂的选择和用量、功能单体和模板分子的物质的量比对分子印迹聚合物识别性能的影响.实验结果表明:当以甲醇和乙腈的混合液(体积比为30∶10)为致孔剂,甲基丙烯酸(MAA)为功能单体,且功能单体和模板分子的物质的量比为8∶1时,分子印迹聚合物的印迹因子为2.32,亲和位点总数(B_t)为0.50 μmol/g;将其作为固相萃取柱填料用于辣椒粉样品中痕量苏丹红Ⅰ的净化和富集,结果表明:苏丹红Ⅰ浓度在10~500 μmol/L 范围内时,呈现良好的线性关系(r=0.999);检出限为3.3 μmol/L,加标回收率为95.87% ~98.41%,相对标准偏差低于3.1% .该方法有望用于辣椒粉样品中苏丹红Ⅰ添加剂的常规检测.
The molecularly imprinted polymer (MIP) was prepared by precipitation polymeriza-tion using Sudan Red I as the template. To investigate the influence of porogenic solvent and the amount of template on recognition property, selective chromatographic evaluation and fron-tal chromatography were performed. The results indicated that the obtained MIP had the best affinity and selectivity to the template when the molar ratio of template to functional monomer was 1: 8 and a mixture of 30 mL methanol and 10 mL acetonitrile was used as the porogenic sol-vent. The imprinted factor of optimal MIP for Sudan Red I was 2. 32, and the total amount of the immobilized ligand was 0. 50 μmol/g. This MIP displayed good specific recognition property for Sudan Red I and was used as the sorbent of solid phase extraction (SPE) to determine trace Sudan Red I in chili powders. The linear range was from 10 to 500 μmol/L with a corre-lation coefficient of 0. 999. The detection limit was 3. 3 μmol/L, the spiked recovery was be-tween 95. 87% and 98.41%, and the relative standard deviation (RSD) was lower than 3. 1%. The developed method can be used for the routine detection of Sudan Red I in chili powders.
参考文献
[1] | Stiborová M,Martínek V,Rydlová H,et al.Cancer Res,2002,62:5 678 |
[2] | Ministry of Public Health of China.Evaluation report on risk of Sudan Red.Beijing:Ministry of Public Health of People' s Republic of China (卫生部.苏丹红危险性评估报告.北京:中华人民共和国卫生部),2005 |
[3] | Geng L N,Kang N,Ning Z Y,et al.Acta Physico-Chimica Sinica (耿利娜,康宁,宁周云,等.物理化学学报),2008,24(1):25 |
[4] | Breton F,Euzet P,Piletsky S A,et al.Anal Chim Acta,2006,569:50 |
[5] | Schirmer C,Meisel H.J Chromatogr A,2006,1 132:325 |
[6] | Puoci F,Garreffa C,Iemma F,et al.Food Chem,2005,93(2):349 |
[7] | Xu L,Liu Y J,Liu Y Q,et al.Chemical Research and Application (徐莉,刘英菊,刘有芹,等.化学研究与应用),2008,20(7):812 |
[8] | Rong F,Li P,Yuan C W.Journal of Functional Polymers (戎非,李萍,袁春伟.功能高分子学报),2005,18(4):607 |
[9] | Cacho C,Turiel E,Martin-Esteban A,et al.J Chromatogr B,2004,802(2):347 |
[10] | González G P,Hernando P F,Alegría J S D.Anal Chim Acta,2006,557:179 |
[11] | Ye L,Cormack P A G,Mosbach K,et al.Anal Chim Acta,2001,435:187 |
[12] | Wang P,Guo S F,Jing T,et al.Chinese Journal of Chromatography (王鹏,郭少飞,荆涛,等.色谱),2008,26(3):353 |
- 下载量()
- 访问量()
- 您的评分:
-
10%
-
20%
-
30%
-
40%
-
50%