Determination of preservatives in liquids by piezosensors

In the current study, piezosensors based on molecularly imprinted polyimides with imprints of potassium sorbate and sodium benzoate were obtained. Molecularly Imprinted Polymers (MIPs) synthesized using a polyimide non-covalent imprinting technique. It was established that use 0.1 g/mL template concentration at thermochemical stage led to formation maximum number molecular film surface. Using scanning force microscopy, it found reference polymer had uniform surface small height difference from 1.4 2.6 nm (including 88.94 % pores radius up 10 nm) good thickness reproducibility. The morphology films polymers more developed surface, which associated peculiarities imprints. this work, factor (IF) selectivity coefficient (k) sensor calculated. better selectivity, sensitivity, ability recognize target molecules than (non-imprinted polymers). polymer-modified piezoelectric sensors (MIP sensors) have been used analyze in non-alcoholic drinks. linear range identified be 5 - 500 mg/L limit detection for 1.6 2 mg/L, respectively. determination drinks carried out by MIP spectrophotometry method. results obtained method agreement. preservatives 130 176 129 146