利用脂质膜电位变化的多通道味觉传感器。

Multichannel taste sensor using electric potential changes in lipid membranes.

作者信息

Toko K, Matsuno T, Yamafuji K, Hayashi K, Ikezaki H, Sato K, Toukubo R, Kawarai S

机构信息

Department of Electronics, Faculty of Engineering, Kyushu University, Fukuoka, Japan.

出版信息

Biosens Bioelectron. 1994;9(4-5):359-64. doi: 10.1016/0956-5663(94)80036-7.

DOI:10.1016/0956-5663(94)80036-7

PMID:8068231

Abstract

A taste sensor with a multichannel electrode was developed by using lipid membranes as a transducer of taste substances. The sensor can detect the taste in a similar manner to the human gustatory sensation by response patterns of electric potential to taste substances. The sensitivity, reproducibility and durability were superior to those of humans. The same taste as that elicited by some commercial aqueous drink was reproduced by making aqueous solution mixed from four kinds of basic taste substances, the concentrations of which were determined so that the electric-potential pattern of this mixed solution could agree well with the pattern by the drink. Different brands of beer were easily distinguished by the electric-potential patterns.

摘要

通过使用脂质膜作为味觉物质的换能器，开发了一种具有多通道电极的味觉传感器。该传感器能够通过对味觉物质的电势响应模式，以类似于人类味觉感受的方式检测味道。其灵敏度、重现性和耐用性均优于人类。通过将四种基本味觉物质混合制成水溶液，并确定其浓度，使得该混合溶液的电势模式与某种市售水性饮料的电势模式良好吻合，从而重现了与该饮料相同的味道。不同品牌的啤酒能够通过电势模式轻松区分。