Preparation and Characterization of Chitosan Membrane for Solid Phase Microextraction Technique
YANG Hong-li1, WANG Yi-ru1*, ZHUANG Zhi-xia1,WANG Xiao-ru1, 2
1. Department of Chemistry, The Key Laboratory of Analytical Science of Ministry of Education, Xiamen University, Xiamen 361005, China 2. First Institute of Oceanorgraphy, S.O.A., Qingdao 266061, China
Abstract：Chitosan is a kind of natural polymers containing plenty of amido and hydoxy.The chitosan membrane is tough, and since the partition coefficient of chlorophyll between chitosan membrance and water is as high as 9 090, the chitosan membrane may be easily manufactured as solid-phase microextraction membrane for the analysis of chlorophyll. The system may reach a complete equilibrium in 80 min. Then the membrane can be desorbed completely in 30 min in 5% NaOH with ultrasonic. Both IR and XRD indicated that hydrogen bonds between the molecules of chitosan were weakened and amido and hydoxy were considered as the keys during the process of extracting chlorophyll.
[1] JIANG Ting-da(蒋挺大). Chitin(甲壳素). Beijing: Chemical Industrial Press(北京: 化学工业出版社), 2003. [2] Park Seong-Bae, You Jin-Oh, Park Ham-Yong, et al. Biomaterials, 2001, 22: 323. [3] Yang L, Hsiao W W，Chen P. Journal of Membrane Science, 2002, 197: 185. [4] Feng Xianshe, Huang Robert Y M. Jounal of Membrane Science, 1996, 116: 67. [5] HUANG Min-jia, YOU Jing, LIANG Bing, et al(黄悯嘉, 游 静, 梁 冰, 等). Chinese Journal of Chromatography(色谱), 2001, 19(4): 314. [6] MA Jian-biao, WANG Hong-jun, HE Bing-lin, et al(马建标, 王红军, 何炳林, 等). Journal of Tianjin Polytechnic University(天津工业大学学报), 2001, 20(1): 1. [7] WU Guo-jie, YAO Ru-hua(吴国杰, 姚汝华). Journal of South China University of Technology(Natural Science)(华南理工大学学报·自然科学版), 1997, 25(10): 62. [8] XIE Xian-zhang, ZHENG Zhi-hua, ZHENG Chang-xiang(谢宪章, 郑智华, 郑长像). Acta Oceanologica Sinica(海洋学报), 1998, 20(5): 142. [9] JIANG Jian-sheng, HUANG Gan-quan，QIAN Sha-hua, WANG Yu-ting, WANG Mei-lin(姜建生, 黄淦泉, 钱沙华, 汪玉庭，王梅林). Spectroscopy and Spectral Analysis(光谱学与光谱分析), 1999, 19(1): 75.
