表面分子印迹技术在食品样品前处理中的应用进展  

Application of Surface Molecular Imprinting Technology in Sample Pretreatment for Food Analysis:A Review

作　　者：时馨愉 王轻 张彦青[1] SHI Xinyu;WANG Qing;ZHANG Yanqing(School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品科学》2024年第15期282-294,共13页Food Science

基　　金：国家自然科学基金青年科学基金项目(32001774);天津市“131”创新型人才团队项目(201927)。

摘　　要：近年来,表面分子印迹技术在食品样品前处理应用领域受到了极大的关注。由于食品基质的复杂性,进一步提高了对检测灵敏度和选择性的要求。表面分子印迹聚合物是在固相载体表面发生聚合反应,之后去除模板,形成空腔以吸附目标物或其结构类似物。从污染物、有毒物质、掺杂物到天然活性成分等各类靶标物都能被有效印迹,从而有助于将其从乳制品、果蔬、肉制品和饮料等食品基质中萃取。为了获得更好的选择性和吸附量,提高分析的准确性,多模板印迹策略和虚拟模板印迹逐渐成为研究热点。本文总结表面分子印迹聚合物的设计策略、载体类型、制备方法和近5年在食品样品前处理中的应用进展,以期为表面分子印迹技术在食品分析中的应用提供参考。In recent years,surface molecular imprinting technology has drawn a lot of attention for its application in sample pretreatment for food analysis.Due to the complexity of the food matrix,there are high requirements for the sensitivity and selectivity of food detection.Surface molecularly imprinted polymers are polymerized on the surface of a solid support,and when the template is removed,a cavity is formed to adsorb the target or its structural analogues.Various targets ranging from contaminants,toxicants and adulterants to natural active ingredients can be efficiently imprinted,thus making it easier to extract them from food matrices like dairy products,fruits and vegetables,meat products,and drinks.Owing to their potential to improve the selectivity and adsorption capacity and hence the accuracy of analysis,multi-template imprinting strategies and virtual template imprinting have become research hotspots.This article summarizes the design strategies,carrier types,preparation methods of surface molecularly imprinted polymers and reviews the progress made over the past five years in their application in sample pretreatment for food analysis in order to provide a reference for the application of surface molecularly imprinted technology in food analysis.

关 键 词：表面分子印迹聚合物 特异性识别 印迹策略 样品前处理 食品样品 

分 类 号：TS207.3[轻工技术与工程—食品科学]