Use of Piezoelectric Sensors for the Determination of Oleic and Palmitic Acids in Vegetable Oils

Abstract

Piezoelectric sensors based on molecularly imprinted polymers (MIPs) for sensing oleic (MIP-Oleic) and palmitic (MIP-Palmitic) acids were tested in the analysis of vegetable oils. When creating the MIP sensors, electrodes were modified with the PM polyimide (dianhydride of 1,2,4,5-benzenetetracarboxylic acid and 4,4′-diaminodiphenyl oxide). Values of the imprinting factor and selectivity coefficients of the molecularly imprinted polymers for sensing fatty acids were compared. Chromatography mass spectrometry was used as a comparison method. The difference between the results of the determination of acids by using a piezoelectric sensor and by chromatography mass spectrometry does not exceed 10%. It is established that sensors modified with molecularly imprinted polymers are selective to the acid that served as a template for the polymer synthesis.