一种含硼酸的脂质/聚合物膜糖的电位式甜味传感器

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-10-01 DOI:10.1016/j.jfca.2025.108396

Xiao Wu , Shintaro Soeda , Taichi Nomoto , Toshihiro Nose , Yuanchang Liu , Shunsuke Kimura , Takeshi Onodera , Hidekazu Ikezaki , Kiyoshi Toko

{"title":"一种含硼酸的脂质/聚合物膜糖的电位式甜味传感器","authors":"Xiao Wu , Shintaro Soeda , Taichi Nomoto , Toshihiro Nose , Yuanchang Liu , Shunsuke Kimura , Takeshi Onodera , Hidekazu Ikezaki , Kiyoshi Toko","doi":"10.1016/j.jfca.2025.108396","DOIUrl":null,"url":null,"abstract":"<div><div>A novel potentiometric sweetness sensor was developed using a lipid/polymer membrane incorporating 3-nitrophenylboronic acid (3NPBA). Although sugars are non-ionic, the sensor exhibited positive potential responses to various sugars under mildly acidic conditions (pH 5.8). Regression analysis revealed that the sensor response is governed by a combination of three key factors: (1) the binding of boronic acid to cis-diol groups of sugars, (2) the formation of complexes between sugars and hydrated potassium ions, and (3) the proximity of sugar molecules to the membrane surface. The sensor exhibited strong concentration-dependent response for carbohydrate-based sweeteners such as fructose, lactose, and maltitol in the range of 1–1000 mM, as well as for stevioside in the range of 0.01–10 mM, demonstrating good sensitivity. Additionally, under pH-controlled conditions, the sensor demonstrated good selectivity for sweetness, making it a promising tool for taste analysis in food, pharmaceutical, and functional product applications.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"148 ","pages":"Article 108396"},"PeriodicalIF":4.6000,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A potentiometric sweetness sensor for sugars using lipid/polymer membranes containing boronic acid\",\"authors\":\"Xiao Wu , Shintaro Soeda , Taichi Nomoto , Toshihiro Nose , Yuanchang Liu , Shunsuke Kimura , Takeshi Onodera , Hidekazu Ikezaki , Kiyoshi Toko\",\"doi\":\"10.1016/j.jfca.2025.108396\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>A novel potentiometric sweetness sensor was developed using a lipid/polymer membrane incorporating 3-nitrophenylboronic acid (3NPBA). Although sugars are non-ionic, the sensor exhibited positive potential responses to various sugars under mildly acidic conditions (pH 5.8). Regression analysis revealed that the sensor response is governed by a combination of three key factors: (1) the binding of boronic acid to cis-diol groups of sugars, (2) the formation of complexes between sugars and hydrated potassium ions, and (3) the proximity of sugar molecules to the membrane surface. The sensor exhibited strong concentration-dependent response for carbohydrate-based sweeteners such as fructose, lactose, and maltitol in the range of 1–1000 mM, as well as for stevioside in the range of 0.01–10 mM, demonstrating good sensitivity. Additionally, under pH-controlled conditions, the sensor demonstrated good selectivity for sweetness, making it a promising tool for taste analysis in food, pharmaceutical, and functional product applications.</div></div>\",\"PeriodicalId\":15867,\"journal\":{\"name\":\"Journal of Food Composition and Analysis\",\"volume\":\"148 \",\"pages\":\"Article 108396\"},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2025-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Composition and Analysis\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0889157525012128\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157525012128","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

采用含3-硝基苯基硼酸（3NPBA）的脂质/聚合物膜制备了一种新型电位式甜味传感器。虽然糖是非离子型的，但在温和的酸性条件下（pH 5.8），传感器对各种糖表现出正的电位响应。回归分析表明，传感器的响应受三个关键因素的影响：(1)硼酸与糖的顺式二醇基团的结合，(2)糖与水合钾离子之间的配合物的形成，以及(3)糖分子与膜表面的接近。该传感器对糖基甜味剂如果糖、乳糖和麦芽糖醇在1-1000 mM范围内以及甜菊糖苷在0.01-10 mM范围内表现出强烈的浓度依赖性，表现出良好的灵敏度。此外，在ph控制条件下，该传感器显示出良好的甜味选择性，使其成为食品，制药和功能产品中味道分析的有前途的工具。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

A potentiometric sweetness sensor for sugars using lipid/polymer membranes containing boronic acid

A novel potentiometric sweetness sensor was developed using a lipid/polymer membrane incorporating 3-nitrophenylboronic acid (3NPBA). Although sugars are non-ionic, the sensor exhibited positive potential responses to various sugars under mildly acidic conditions (pH 5.8). Regression analysis revealed that the sensor response is governed by a combination of three key factors: (1) the binding of boronic acid to cis-diol groups of sugars, (2) the formation of complexes between sugars and hydrated potassium ions, and (3) the proximity of sugar molecules to the membrane surface. The sensor exhibited strong concentration-dependent response for carbohydrate-based sweeteners such as fructose, lactose, and maltitol in the range of 1–1000 mM, as well as for stevioside in the range of 0.01–10 mM, demonstrating good sensitivity. Additionally, under pH-controlled conditions, the sensor demonstrated good selectivity for sweetness, making it a promising tool for taste analysis in food, pharmaceutical, and functional product applications.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.