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《Journal of Chinese Institute of Food Science and Technology》 2016-08
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Studies on Preparation and Release Characteristics of Allyl Isothiocyanate Molecularly Imprinted Polymer

Huang Yunan;Lu Kuan;Zhu Qiujin;School of Liquor & Food Engineering, Guizhou University;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province;  
The preparation procedure of molecularly imprinted polymer(AITC-MIPs) with the function of slow-releasing AITC were adopted by the method of non-covalent, and β-cyclodextrin(β-CD) used as functional monomer, allyl isothiocyanate(AITC) as the template molecule and 2, 4- toluene diisocyanate(TDI) as crosslinking agent to prepare the AITC-MIPs. The infrared spectroscopy(IR) and scanning electron microscope(SEM) were used to characterize the AITC-MIPs. By the research of the release of AITC-MIPs in different environmental relative humidity and temperature to evaluate its slow-release function. The result showed that AITC-MIPs can be successfully prepared in the experiment.The optimal solution for the preparation were as follow: the temperature was 65 ℃, the time of reaction was 12 h, the adding molar ratio of β-CD ∶ AITC ∶ TDI was 5 ∶ 1 ∶ 30, and solvent volume was 100 m L, the yield of AITC-MIPs was55.7%, the content of AITC was 76.58 μL/g. AITC-MIPs were analyzed by IR and SEM. By slow-release experiment of AITC-MIPs in different relative humidity and temperature, the results indicated that the release of AITC in AITC-MIPs showed a rising state with the increase of relative humidity, and the release process can be carried out with Avrami equation well. It could be concluded that the release of the AITC-MIPs follow limiting diffusion dynamics equation. AITCMIPs did not change significantly with the ambient temperature. It could be concluded that AITC-MIPs had a good thermo-stability.
【Fund】: 国家自然科学基金项目(31360373);; 贵州省科技厅重大专项子课题(黔科合重大专项字[2015]6004-2号);; 《贵州省猪肉特色特品深加工关键技术研究及产业化示范》子课题
【CateGory Index】: O631.3
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