摘要
为探寻大豆异黄酮类物质的富集分离的新方法和新思路,选用染料木苷和大豆苷含量总和为89.2%的大豆异黄酮为模板,采用沉淀聚合法,以4-乙烯基吡啶(4-VP)为功能单体,乙二醇二甲基丙烯酸酯(EGDMA)为交联剂,偶氮二异丁腈(AIBN)为引发剂,成功制备了分子印迹聚合物微球,并对微球进行了吸附静态学、吸附动力学、类特异选择性和结构表征研究。通过紫外光谱法研究了模板分子与功能单体的相互作用,结果显示4-VP和模板分子作用强烈,模板分子和4-VP最佳摩尔质量比为1:6。静态吸附实验表明印迹聚合物(MIP)与非印迹聚合物(NIP)相比,MIP对模板分子具有明显的特异性吸附。吸附动力学实验表明聚合物微球在5h内对模板分子达到饱和吸附。类特异选择性实验表明MIP对多种大豆异黄酮类单体组分具有明显的类特异性吸附,特异吸附量高。此印迹聚合物微球有望在大豆苷异黄酮富集、分离、检测方面得到广泛的研究和应用。
The soy isoflavone molecularly imprint polymer microspheres was synthesized by precipitation polymerization in order to develop a new way of soy isoflavone enrichment and separation.Methods using soy isoflavone that the total contents of genistin and daidzin in soy isoflavone were 89.2 percents were used as template molecular,4-vinyl pyridine（4-VP）were used as the functional monomer,ethylene glycol dimethacrylate（EGDMA）were used as the cross-linking agent,azodiisobutyronitrile（AIBN）were used as initiator.The characteristics of soy isoflavone class-specific molecularly imprint polymer microspheres were evaluated by means of static and dynamic adsorption experiments,also by class-specific selective experiments,structure and shape characterization research method.UV spectromertry was employed to demonstrate the mechanism of the interaction between template molecular and four kinds of functional monomers.The results showed that the 4-VP interacted powerfully with the template molecular and the interaction effect was best when the mole ratio was 1：6 between the template molecular and the 4-VP.The static adsorption experiments results showed that MIP had a good specific adsorption effect compared with NIP.The dynamic adsorption experiments results showed that the polymer microspheres would reach to saturated adsorption in 5h.The class-specific selective experiments results showed that MIP had a good class-specific selective effect and also a high absorption to various components of soy isoflavone.This molecularly imprint polymer microspheres are expected to be further research and application in the further in enriching,separating and checking the soy isoflavones.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第19期53-57,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(30972286
31171628)
北京市优秀人才培养计划(2011D009007000001)资助
