Molecular Imprinting of Methyl Pyrazines
作者:
Ernesto O. Dela Cruz,
Hitoshi Muguruma,
Wilfredo I. Jose,
Henrik Pedersen,
期刊:
Analytical Letters
(Taylor Available online 1999)
卷期:
Volume 32,
issue 5
页码: 841-854
ISSN:0003-2719
年代: 1999
DOI:10.1080/00032719908542860
出版商: Taylor & Francis Group
关键词: molecular imprinting;pyrazines;dimethylpyrazine;trimethylpyrazine;chromatographic separation;flavor compounds
数据来源: Taylor
摘要:
Methyl pyrazines, particularly 2,5-dimethylpyrazine (DMP) and 2,3,5-trimethylpyrazine (3MP) are among the major flavor compounds associated with various seed and grain food processing operations, including roasting and drying. Synthetic polymers selective for DMP and 3MP were prepared by a molecular imprinting technique, and the binding characteristics of the imprinted polymers were examined by chromatographic methods. Despite the low molecular weight and lack of strongly interacting pendant functional groups in the pyrazine targets, the polymers showed selectivity for their respective templates over other pyrazines. Such polymers are envisioned to be of potential use in the analysis of flavor compounds in the food industry and in the selective isolation or enrichment of flavor profiles.
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