表面プラズモン共鳴法による脂質混合味溶液の味物質検出

概要

論文の詳細を見る
A taste sensor having a lipid membrane has been developed taking advantage of the lipid function. This sensor uses a lipid membrane as a transducer and determines the taste from changes in electric potential. However, this potentiometric measurement has lower sensitivity to hydrophobic and non-electrolytic taste substances compared to electrolytes. In this paper, we used surface plasmon resonance (SPR) apparatus for the purpose of the detection of the interaction between lipid and chemical substance such as hydrophobic or non-electrolytic taste substance. Interaction between taste substance and lipid membrane was measured by making use of SPR phenomenon. The surface of a sensor element is coated with a lipid membrane that adsorbs the target substance. The thin layer of lipid was applied on a metalized glass plate by spontaneous absorption from lipid suspension. The interaction between the taste substance and the lipid can be detected as change of the resonance angle of SPR. The resonance angle was changed by the addition of taste substances. The response varied depending on the taste substance and the lipid.
近畿大学の論文
2004-03-01