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Preparation method, application and use method of capsaicin molecularly imprinted magnetic beads

A technology of molecular imprinting and capsaicin, applied in chemical instruments and methods, alkali metal compounds, alkali metal oxides/hydroxides, etc., can solve the problems of poor selectivity and low extraction efficiency of capsaicin

Pending Publication Date: 2021-02-05
JILIN INST OF CHEM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a preparation method, application and use method of capsaicin molecularly imprinted magnetic beads, so as to solve the technical problems of poor selectivity and low extraction efficiency of capsaicin detection in the prior art

Method used

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  • Preparation method, application and use method of capsaicin molecularly imprinted magnetic beads
  • Preparation method, application and use method of capsaicin molecularly imprinted magnetic beads
  • Preparation method, application and use method of capsaicin molecularly imprinted magnetic beads

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Double bond modification:

[0028] Add 0.1g of ferric oxide and 2mL of NH to 100mL of absolute ethanol solution 3 ·H 2 O and 1mL of γ-methacryloxypropyltrimethoxysilane (MPS), after ultrasonic mixing, heated to reflux for 5h, after the reaction was complete, washed with ethanol, set to 50mL.

[0029] 2. Molecular imprinting polymerization of capsaicin:

[0030] Add 50mL of double-bond-modified ferric oxide, 50mL of ethanol, 0.05g of dihydrocapsaicin, 90mL of toluene, and 50μL of methacrylic acid (MAA) into a three-necked flask, oscillate ultrasonically for 15min, and keep away from light for 12h to form a template-monomer Prepolymer, then add 1.2mL cross-linking agent ethylene glycol dimethacrylate (EGDMA) and 0.2g initiator 2,2 azobisisobutyronitrile (AIBN) successively, and ultrasonically vibrate for 15min at room temperature. Mechanically stir the reaction in a water bath at 65°C for 10 hours. After cooling, remove unreacted functional monomers and template mol...

Embodiment 2

[0039] 1. Double bond modification:

[0040] Add 0.1g of ferric oxide and 2mL of NH to 100mL of absolute ethanol solution 3 ·H 2 O and 1mL oleic acid, after ultrasonic mixing, heated to reflux for 5h, after the reaction was complete, washed with ethanol until no free oleic acid, toluene to 50mL.

[0041] 2. Molecular imprinting polymerization of capsaicin:

[0042] Add 50mL of double-bond modified ferric oxide, 0.1g of natural capsaicin, 90mL of toluene, and 200μL of methacrylic acid (MAA) into the three-necked flask, oscillate ultrasonically for 15min, and keep away from light for 12h to form a template-monomer prepolymer. Then add 1.2mL of cross-linking agent ethylene glycol dimethacrylate (EGDMA) and 0.2g of initiator 2,2-azobisisobutyronitrile (AIBN) successively, ultrasonically shake for 15min at room temperature, and place in a water bath at 65°C Mechanically stirred and reacted for 12 hours, and after cooling, unreacted functional monomers and template molecules were...

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Abstract

The invention discloses a preparation method, an application and a use method of capsaicin molecularly imprinted magnetic beads, and belongs to the field of pretreatment of food analysis samples. Thepreparation method mainly comprises the following steps: by taking magnetic Fe3O4 microspheres as a carrier, carrying out surface modification on the magnetic Fe3O4 microspheres by utilizing a coupling agent containing double bonds; mixing and copolymerizing the double-bond modified magnetic microspheres with capsaicin template molecules, a functional monomer, a coupling agent, an initiator and adispersing agent; and eluting the synthesized magnetic microspheres with a methanol-acetic acid solution to remove template molecules, washing with water, and washing with alcohol for later use. The capsaicin molecularly imprinted magnetic bead prepared by the invention can selectively and efficiently extract and separate capsaicin in illegal cooking oil, and provides a sample pretreatment technology for subsequent detection by using HPLC, HPLC-MS, Raman and other instruments so as to identify illegal cooking oil.

Description

technical field [0001] The invention belongs to the field of pretreatment of food safety samples, and in particular relates to a preparation method, application and use method of capsaicin molecularly imprinted magnetic beads. Background technique [0002] Waste oil, commonly known as swill oil, is recovered from the dining table and reused on the table after special refining. Therefore, waste oil often contains certain toxic and harmful substances, such as: polycyclic aromatic hydrocarbons, polychlorinated biphenyls, heavy metals, and Aspergillus flavus Long-term consumption will cause certain harm to the human body. Due to the large amount of illegal use of waste oil, in recent years, some methods for identifying waste oil have also been developed, for example, using gas chromatography, liquid chromatography, mass spectrometry, Raman spectrum, etc. to detect common substances in waste oil , but the detection of the above-mentioned hazardous substances cannot effectively i...

Claims

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Application Information

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IPC IPC(8): C08F292/00C08F220/14C08F222/14C08J9/26B01J20/26B01J20/28B01J20/30C08L51/10
CPCC08F292/00C08J9/26B01J20/261B01J20/268B01J20/28009C08J2201/0424C08J2351/10C08F220/14C08F222/102
Inventor 刘治刚于世华高艳陈杰举煜恒
Owner JILIN INST OF CHEM TECH
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