Thermal sensing of syringic acid in food samples via molecularly imprinted polymers synthesized from bio-based deep eutectic solvents as monomers

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-07-15 Epub Date: 2025-03-20 DOI:10.1016/j.foodchem.2025.143947

Gil van Wissen, Ramiro Marroquin-Garcia, Margaux Frigoli, Joseph W. Lowdon, Thomas J. Cleij, Kasper Eersels, Bart van Grinsven

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Abstract

Sensing syringic acid in food samples is highly valuable in food quality control due to its health promoting effects. To this purpose, syringic acid MIPs aligning with green chemistry have been developed by employing a bio-based functional monomer as DES and ethanol-water as porogen. MIP was implemented into a low-cost thermal readout platform as functional layer utilizing carbon tape for deposition. The sensor was characterized using SEM, IR, TGA and laser diffraction and its performance was evaluated through loading assays with syringic acid solutions, selectivity studies using structural analogues and food components, and quantification of syringic acid in thyme and walnut benchmarked by LC-MS. This work is the first to accurately quantify a molecular target using thermal readout with resulting LOD and LOQ of 0.28 ± 0.06 and 0.84 ± 0.18 μM respectively, linear ranges between 0.5 – 2.5 μM and 2.5 – 17.5 μM and recoveries ranging between 96.0 – 111 %.

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以生物基深共晶溶剂为单体合成的分子印迹聚合物对食品样品中丁香酸的热感测

食品样品中丁香酸的检测具有促进健康的作用，在食品质量控制中具有重要的应用价值。为此，以生物基功能单体为DES，以乙醇-水为破孔剂，开发了符合绿色化学要求的丁香酸MIPs。MIP作为功能层应用于低成本的热读出平台，利用碳带进行沉积。采用扫描电子显微镜（SEM）、红外光谱（IR）、热重分析（TGA）和激光衍射等方法对该传感器进行了表征，并通过丁香酸溶液的负载实验、结构类似物和食品组分的选择性研究以及百里香和核桃中丁香酸的定量分析（LC-MS）对其性能进行了评价。本研究首次利用热读数对分子靶标进行了精确定量，LOD和LOQ分别为0.28 ± 0.06和0.84 ± 0.18 μM，线性范围为0.5 ~ 2.5 μM和2.5 ~ 17.5 μM，回收率为96.0 ~ 111 %。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.