{"title":"表面改性脂质/聚合物膜检测甜味物质的研究","authors":"Hong-sheng Cui, M. Habara, H. Ikezaki, K. Toko","doi":"10.1109/ICSENST.2008.4757178","DOIUrl":null,"url":null,"abstract":"A taste sensor with lipid/polymer membranes was developed in this study for detecting sweet taste substances. The lipid membrane was modified with gallic acid (3,4,5-trihydroxybenzoic acid) to enhanced the sensitivity to sugars. The result from the absorption spectra obtained from UV spectrum measurements and potentiometric measurements with the taste sensor indicated that the pKa and the steric structure of the phenolic compounds play an important role for the potential change of the taste sensor on sugars.","PeriodicalId":6299,"journal":{"name":"2008 3rd International Conference on Sensing Technology","volume":"22 1","pages":"610-614"},"PeriodicalIF":0.0000,"publicationDate":"2008-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Study of surface-modified lipid/polymer membranes for detecting sweet taste substances\",\"authors\":\"Hong-sheng Cui, M. Habara, H. Ikezaki, K. Toko\",\"doi\":\"10.1109/ICSENST.2008.4757178\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"A taste sensor with lipid/polymer membranes was developed in this study for detecting sweet taste substances. The lipid membrane was modified with gallic acid (3,4,5-trihydroxybenzoic acid) to enhanced the sensitivity to sugars. The result from the absorption spectra obtained from UV spectrum measurements and potentiometric measurements with the taste sensor indicated that the pKa and the steric structure of the phenolic compounds play an important role for the potential change of the taste sensor on sugars.\",\"PeriodicalId\":6299,\"journal\":{\"name\":\"2008 3rd International Conference on Sensing Technology\",\"volume\":\"22 1\",\"pages\":\"610-614\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2008-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"2008 3rd International Conference on Sensing Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1109/ICSENST.2008.4757178\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"2008 3rd International Conference on Sensing Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1109/ICSENST.2008.4757178","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Study of surface-modified lipid/polymer membranes for detecting sweet taste substances
A taste sensor with lipid/polymer membranes was developed in this study for detecting sweet taste substances. The lipid membrane was modified with gallic acid (3,4,5-trihydroxybenzoic acid) to enhanced the sensitivity to sugars. The result from the absorption spectra obtained from UV spectrum measurements and potentiometric measurements with the taste sensor indicated that the pKa and the steric structure of the phenolic compounds play an important role for the potential change of the taste sensor on sugars.
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