磁诱导分子印迹光子晶体传感器对热加工食品中丙烯酰胺可视化识别

丙烯酰胺(AA)是淀粉类食品热加工产生的有害成份，如何有效监测热加工过程中产生的AA已成为近年来食品安全研究热点。基于色谱等常规方法难以实现实时监测，因此发展简单快速检测技术极其重要。本项目利用量子化学和虚拟模板印迹方法设计对AA具有精准识别的分子印迹聚合液(MIPs)，同时合成空间位阻效应磁性光子晶体。在磁诱导和紫外聚合下构建空间位阻型分子印迹光子晶体可视化传感器(SMA-MIPCMs)。使用自洽场理论计算MIPs层吸附AA前后印迹孔穴构象变化及对空间位阻力的影响，结合磁诱导效应对传感器基元结构进行有效调控，使SMA-MIPCMs达到最佳可视化效果。本项目将虚拟模板分子印迹、磁性光子晶体、可视化传感等策略集成于食品安全领域，构建对AA具有精准识别、高效富集和实时监测新技术，实现热加工过程中由原料至产品AA在线监测，本项目实施对保障热加工食品质量安全和消费者健康具有重要意义。

Acrylamide (AA) is a toxic and harmful component produced in hot-processing starch foods. Recently, how to effectively monitor AA in the hot-processing foods has become a research hotspot in food safety. It is difficult to on-site and real-time monitor AA with conventional chromatography methods, thus it is very important to develop a simple and fast detection technology for AA detection. In this project, the quantum chemistry and dummy-template methods were used to design molecularly imprinted polymers for accurate AA recognition, and superparamagnetic nanoparticles with steric hindrance effect were also synthesized. And then, a steric magnetic molecularly imprinted photonic crystal visual sensor (SMA-MIPCMs) was developed under magnetic induced self-assembly and UV polymerization. Self-consistent field theory was used to calculate the conformational changes of imprinted holes before and after AA adsorption, and the structure of sensor elements was effectively regulated combining with magnetic induction effect, which help the SMA-MIPCMs to reach the ideal visualization. The principal component analysis method was sued to evaluate the selectivity of SMA-MIPCMs and investigate the distinguishing ability in the complex food samples. In this project, the molecular imprinting, photonic crystal, and visual sensing technologies were integrated into the food safety field, and then a novel method was developed for accurate identification, efficient enrichment, and real-time monitoring of AA. The novel method was used real time reflect the AA contents change from raw materials to products, which is very significance to ensure the quality and safety of hot processed food.