脂質高分子膜を基礎とした味覚センサの開発

概要

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The experimental study of taste sensing has been carried out with the measurements of electric potential difference, admittance and optical transmittance. The substances with different taste qualities were solved in the 10mM KC1 aqueous solution. The electric potential difference has been measured between two detecting electrodes immersed in the 10mM KC1 (containing taste substances) and 1M KC1 solutions isolated by lipid/polymer membrane. Resulting from the increase in the ion concentration of the 1OmM KC1 solution with increasing taste substances added, the output shows different patterns for the different substances. The electric potential measurement, therefore, has sensitivities to electrolytes such as sour and salty substances and insensitivities to non-electrolytes such as sweet substances. For improve the sensitivity to sweet taste substances, the measurement of the admittance and optical transmittance of the taste-substance-added 10mM KC1 solution. The addition of the sweet substances such as glucose and sucrose decrease the admittance and increase the transmittance of about 950nm band. It should be indicated that the sweet substances adsorb the ions in the solution and break up the hydrogen bonds localized at 950nm band. We could make an improvement of the taste sensing system by the combination of these different measurements.
近畿大学の論文
2005-12-20