味センサ脂質膜電極の温度安定性ならびに保存耐性

概要

論文の詳細を見る
Multichannel taste sensor uses lipid membranes as a transducer of taste substances and a computer as a data analyzer. The transducer plays a role of transforming taste information generated by chemical substances to electric potential change. Thermal stability of eight lipid membranes in taste sensor was investigated from 5℃ to 80℃. The membrane potentials of some lipids such as T, C:T=3:7, N and OA increased with the rise of temperature, whereas those of others including C:T=5:5, C:T=9:1, C and DA did not, they were somewhat abnormal at about 65℃. Responses of lipid membranes to HCI were proportional to the logarithm of the concentration at each temperature, indicating the validity of the taste sensor even at high temperatures. Lipid membranes are preservable more than half a year except one membrane at 20℃.
近畿大学の論文
1994-12-01