Selective extraction and determination of chlorogenic acid in fruit juices using hydrophilic magnetic imprinted nanoparticles. (1st June 2016)

• Record Type: Journal Article
• Authors: Hao, Yi; Gao, Ruixia; Liu, Dechun; He, Gaiyan; Tang, Yuhai; Guo, Zengjun
• Is Part Of: Food chemistry. Volume 200(2016)
• Page Start: 215
• Page End: 222
• Publication Date: 2016-06-01
• Subjects: Magnetic separation -- Branched polyethyleneimine -- Solid-phase extraction -- Hydrophilicity -- Chlorogenic acid; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.01.004
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Branched polyethyleneimine used to enhance the density of imprinted cavities and hydrophilicity of MIPs. Directly amino-functionalized magnetic nanoparticles utilized as supporters to simplify the preparation procedure. Preparation conditions optimized in detail. Application of resulted MIPs for extraction and determination of chlorogenic acid in fruit juices. Abstract: In this paper, the novel hydrophilic magnetic molecularly imprinted nanoparticles were developed for selective separation and determination of chlorogenic acid in aqueous fruit juices. The polymers were prepared by using amino-functionalized magnetic nanoparticles as carriers, branched polyethyleneimine as functional monomer, and chlorogenic acid as template molecule. Branched polyethyleneimine with abundant active amino groups could react with template sufficiently, and its unique dendritic structure may amplify the number of the imprinted cavities. Meanwhile, it would improve the hydrophilicity of imprinted materials for attaining high extraction efficiency. The resulted polymers exhibit fast kinetics, high adsorption capacity, and favorable selectivity. In addition, the obtained nanoparticles were used as solid-phase extraction sorbents for selective isolation and determination of chlorogenic acid in peach, apple, and grape juices (0.92, 4.21, and 0.75 μg mL −1, respectively).