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Food analyses using molecularly imprinted polymers

被引：87
作者：
Ramström, O
Skudar, K
Haines, J
Patel, P
Brüggemann, O
机构：
[1] Univ Lund, Ctr Chem & Chem Engn, SE-22100 Lund, Sweden
[2] Tech Univ Berlin, Inst Tech Chem TC 8, D-10623 Berlin, Germany
[3] Leatherhead Food Res Assoc, Rapid Methods Sect, Leatherhead KT22 7RY, Surrey, England
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 05期
关键词：
molecular imprinting; polymers; food; analysis; sensors; solid phase extraction; chromatography;
D O I：
10.1021/jf001444h
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Molecular imprinting technology(MIT) is a technique for generating polymers bearing biomimetic receptors. It offers several advantages to the agrofood industry in areas such as analysis, sensoring, extraction, or preconcentration of components. It has the potential of becoming a tool for acquiring truly simple, rapid, and robust direct measurements. In this review, the special features of MIT that have bearing on food science and technology are highlighted.
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收藏
页码：2105 / 2114
页数：10
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