Hydrophilic molecularly imprinted thermal-responsive polymers based sorbent for ambient ionization mass spectrometric analysis of sulfonamide antibiotics from food samples

The thermal-responsive magnetic molecularly imprinted polymer (TrMMIP) sorbent was synthesized by surface imprinting method, and then used for magnetic solid-phase extraction (MSPE) and subsequent integrated into the ion source for elution and ionization. The shrinking-strength states change of the...

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Published inFood chemistry Vol. 461; p. 140857
Main Authors Hao, Yaxin, Yang, Minli, Li, Na, Zhao, Yanfang, Wang, Yunshan, Chen, Xiangfeng, Zhang, Feng
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 15.12.2024
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Summary:The thermal-responsive magnetic molecularly imprinted polymer (TrMMIP) sorbent was synthesized by surface imprinting method, and then used for magnetic solid-phase extraction (MSPE) and subsequent integrated into the ion source for elution and ionization. The shrinking-strength states change of the thermal-responsive polymer chain on TrMMIP alters the wettability of the sorbent when the working temperature crosses the lower critical solution temperature (LCST) of the polymer, and thus affects its behavior of in the extraction and clean-up process. The targeted analytes could be effectively extracted due to the high selectivity of MIPs and well dispersibility of polymer chain under the open state. Additionally, a hydrophilic polymer chain wrapped on the sorbent surface further protected target substances from co-elution during cleanup. Analytical methods for sulfonamide antibiotics (SAs) detection in complex food samples (milk, honey, fish) were developed, demonstrating potential for rapid and sensitive SAs analysis in diverse food and biological samples. •The thermal responsive MIP were synthesized and used for extraction.•TrMMIP was integrated into nano-spray capillary for mass spectrometry analysis.•Five sulfonamide antibiotics in food samples were successfully analyzed.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.140857