Synthesis and characterization of a molecularly imprinted polymer for the determination of spiramycin in sheep milk

García Mayor, M. Asunción, Paniagua González, Gema, Garcinuño Martínez, Rosa María, Fernández Hernando, Pilar y Durand Alegría, J.S. . (2017) Synthesis and characterization of a molecularly imprinted polymer for the determination of spiramycin in sheep milk. Food Chemistry. (2017), 22, 721-728

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Título Synthesis and characterization of a molecularly imprinted polymer for the determination of spiramycin in sheep milk
Autor(es) García Mayor, M. Asunción
Paniagua González, Gema
Garcinuño Martínez, Rosa María
Fernández Hernando, Pilar
Durand Alegría, J.S.
Materia(s) Ciencias
Abstract A series of molecularly imprinted polymers (MIPs) comprising reactionary sites which are complementary to macrolide antibiotic spiramycin (SPI) were synthetized by noncovalent bulk polymerization technique. MIPs were synthesized under different polymerization process and their recognition efficiency was evaluated in binding studies in comparison with non-imprinted polymers. The best MIP was morphologically characterized and equilibrium assays were carried out. The MIP was evaluated as a sorbent for extraction and preconcentration of SPI from aqueous and sheep milk samples, and an off-line MISPE method followed by high-performance liquid chromatography with UV diode-array detection was established. Good linearity were obtained for SPI in a range of 24–965 μg kg−1 and the average recoveries at three spiked levels in milk samples were higher than 90% (RSD < 5%). Limit of quantification was 24.1 μg kg−1. Cross-reactivity studies from other macrolides with similar structure were tested. The optimum imprinted polymer showed a good selectivity and affinity for SPI, demonstrating the potential of the proposed MISPE for rapid, sensitive and effective sample pretreatment for selective determination of SPI in sheep milk samples.
Palabras clave Molecularly imprinted polymer
Solid phase extraction
Spiramycin
Sheep milk
Editor(es) Elsevier
Fecha 2017-04-15
Formato application/pdf
Identificador bibliuned:DptoCA-FCIE-Articulos-Gpaniagua-0009
http://e-spacio.uned.es/fez/view/bibliuned:DptoCA-FCIE-Articulos-Gpaniagua-0009
DOI - identifier https://doi.org/10.1016/j.foodchem.2016.11.114
ISSN - identifier 0308-8146 - eISSN 1873-7072
Nombre de la revista Food Chemistry
Número de Volumen 22
Página inicial 721
Página final 728
Publicado en la Revista Food Chemistry. (2017), 22, 721-728
Idioma eng
Versión de la publicación acceptedVersion
Tipo de recurso Article
Derechos de acceso y licencia http://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
Tipo de acceso Acceso abierto
Notas adicionales The registered version of this article, first published in Food Chemistry, is available online at the publisher's website: Elsevier, https://doi.org/10.1016/j.foodchem.2016.11.114
Notas adicionales La versión registrada de este artículo, publicado por primera vez en Food Chemistry, está disponible en línea en el sitio web del editor: Elsevier, https://doi.org/10.1016/j.foodchem.2016.11.114

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Creado: Wed, 13 Mar 2024, 04:15:50 CET