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Preparation and evaluation of molecularly imprinted microspheres for solid‐phase extraction of 1,4‐hydroxybenzoic acid esters in soy
Author(s) -
He Juan,
Shen Yanzheng,
Chen Si,
Wei Hongliang,
Zhu Jing,
You Liqin,
Lu Kui
Publication year - 2011
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.201100452
Subject(s) - solid phase extraction , chemistry , chromatography , molecularly imprinted polymer , benzoic acid , methacrylic acid , extraction (chemistry) , hydroxybenzoic acid , ethylene glycol dimethacrylate , precipitation polymerization , column chromatography , monomer , organic chemistry , polymer , radical polymerization , selectivity , catalysis
Molecularly imprinted microspheres (MIMs) were prepared by precipitation polymerization for the binding and recognition of 1,4‐hydroxybenzoic acid esters. Ethyl p ‐hydroxybenzoate (EtPHB) was used as the template molecule, methacrylic acid as the functional monomer, ethylene dimethacrylate as the linking agent. It was evaluated by solid‐phase extraction column packed with MIMs combined with liquid chromatography to determine trace preservatives including benzoic acid, methyl p ‐hydroxybenzoate, EtPHB, propyl p ‐hydroxybenzoate in food products. A solid‐phase extraction based on MIM procedure was used to isolate four additives from the food matrix before quantitative analysis. The Scatchard plot suggested that the template–polymer system had two‐site binding behavior with the dissociation constants of 0.3577 and 3.952 mg/g, respectively. The rebinding test, based on the molecularly imprinted solid‐phase extraction column technique, showed the recoveries of soy samples spiked with four additives within 88.4–110.6%, with the relative standard deviations of 1.97–3.82%. Finally, the method was successfully applied for the analysis of parabens in foodstuff without traditional pretreatment.