摘要
为实现对花椒麻味物质经济高效的纯化制备,本实验采用分子印迹技术,以甲基丙烯酸为功能单体,花椒麻味物质为模板分子,合成对花椒麻味物质具有特异性识别和吸附能力的分子印迹聚合物(molecularly imprinted polymers,MIPs),并用MIPs制成固相萃取柱用于分离纯化花椒油树脂中的花椒麻味物质。吸附动力学实验结果显示,MIPs与花椒麻味物质接触约12 h后就达到吸附平衡,对花椒麻味物质识别因子α达到3.05;等温吸附实验表明,MIPs对花椒麻味物质的吸附量高于空白聚合物,在吸附过程中模板分子花椒麻味物质与MIPs形成两种结合位点,两种结合位点的解离常数分别为1.172×10^(-2) mg/m L和3.585×10^(-2) mg/m L,对花椒麻味物质最大表观吸附量分别为11.133 mg/g和15.802 mg/g;固相萃取实验表明,该固相萃取柱可以分离出相对纯度为94.09%的花椒麻味物质。
In order to develop an economical and efficient approach to prepare purified numb-taste compounds from Zanthoxylum bungeanum,molecularly imprinted polymers(MIPs)were synthesized by bulk polymerization,using the numb-taste components of Zanthoxylumas bungeanum as the template molecule and methylacrylic acid(MAA)as the functional monomer in this work,and they were used to develop a solid phase extraction(SPE)column.The experimental results of adsorption kinetics showed that the adsorption of the numb-taste components on MIPs could reach equilibrium in12h and the recognition factor(α)was3.05.The adsorption isothermal curves of MIPs and non-molecularly imprinted polymers(NIPs)showed that the adsorption quantity of the numb-taste components into the cavity formed by MIPs was higher than into that formed by NIPs.Two distinct binding sites were observed between the imprinted polymer and the template(the numb-taste components).The dissociation constants(Kd)for the binding sites were1.172×10-2and3.585×10-2mg/mL,and the apparent maximum adsorption capacity(Qmax)were11.133and15.802mg/g,respectively.The numb-taste compounds with94.09%purity from Zanthoxylumas bungeanum were obtained using the MIP-based SPE column developed.
作者
李耀
陈晓龙
罗凯
阚建全
LI Yao;CHEN Xiaolong;LUO Kai;KAN Jianquan(College of Food Science, Southwest University, Chongqing 400715, China;Chongqing Key Laboratory of Produce Processing and Storage, Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第19期35-41,共7页
Food Science
基金
国家自然科学基金面上项目(31371834)
重庆市教委科技攻关项目(CSTC2014JCSF-JCSSX004)
关键词
花椒麻味物质
分子印迹聚合物
固相萃取
提取纯化
numb-taste components of Zanthoxylum bungeanum
molecularly imprinted polymers
solid phase extraction
extraction and purification
