Título:	Optimization of a saccharin molecularly imprinted solid-phase extraction procedure and evaluation by MIR hyperspectral imaging for analysis of diet tea by HPLC
Autor(es):	Dourado, Camila Santos Domingues, Izabella Fernanda F. Magalhães, Laiz de Oliveira Casarin, Fabiana Ribeiro, Millene Lopes Braga, Jez Willian Batista Dias, Ana Cristi Basile
Afiliação do autor:	University of Brasilia, Institute of Chemistry University of Brasilia, Institute of Chemistry University of Brasilia, Institute of Chemistry University of Brasilia, Institute of Chemistry University of Brasilia, Institute of Chemistry University of Brasilia, Institute of Chemistry University of Brasilia, Institute of Chemistry
Assunto:	Sacarina Polímeros molecularmente impressos (MIPs) Chá
Data de publicação:	30-Jul-2021
Editora:	Elsevier Ltd.
Referência:	DOURADO, Camila Santos et al. Optimization of a saccharin molecularly imprinted solid-phase extraction procedure and evaluation by MIR hyperspectral imaging for analysis of diet tea by HPLC. Food Chemistry, [S.l.], v. 367, 130732, 15 jan. 2022.
Abstract:	Saccharin was determined based on a new molecularly imprinted solid-phase extraction (MISPE) procedure. The polymer was synthesized with a hybrid monomer of metacrylic acid and 3-amino propril tetraethoxysilane and saccharin as template. After the synthesis, the saccharin removal from the MIP was verified by the UV analysis of the solutions used in the template removal procedure, as well as by the direct MIP analysis using FTIR hyper- spectral image and chemometrics. The residual saccharin concentrations observed in the image analysis revealed a narrow concentration distribution consistent with a homogenous material. The MISPE was performed with homemade cartridges containing 200 mg of the MIP. The results obtained with standards and diet tea samples confirmed high affinity, adsorption capacity and selectivity of the MIP. The MISPE cartridge exhibited recoveries of 100 ± 3% in six extraction cycles. The diet tea analysis showed a significant reduction of the interferences, which can considerable simplifies the HPLC-UV analysis.
Unidade Acadêmica:	Instituto de Química (IQ)
DOI:	https://doi.org/10.1016/j.foodchem.2021.130732
Versão da editora:	https://www.sciencedirect.com/science/article/pii/S0308814621017386?via%3Dihub
Aparece nas coleções:	Artigos publicados em periódicos e afins

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