A 5-cm-long polymer-based chromatographic monolith was fabricated and used as the stationary phase for high-performance liquid chromatography to quantitatively determine six aroma compounds in edible spices, namely, anethole from star anise, trans-cinnamaldehyde from cinnamon, hydroxy-alpha-sanshool from zanthoxylum, as well as 6-gingerol, 8-gingerol, and 10-gingerol from ginger. 

A polymer-based chromatographic monolithic column was prepared via in-situ radical polymerization using tetrahydrofurfuryl methacrylate as the monomer. 

A phenyl-based polymer monolithic column was prepared via free radical polymerization in a stainless steel column with the size of 4.6 mm i.d. × 50 mm, using ethylene glycol phenyl ether acrylate as the monomer. The resulting monolithic column shows high porosity of 73.42% and relative uniform pore structure, as characterized by mercury porosimetry and scanning electron microscopy, respectively. 

A cycloalkyl-based polymer monolithic column for solid-phase extraction was prepared via radical polymerization using cyclohexyl methacrylate as the monomer.