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電子舌-脂質(zhì)高分子膜甜味傳感器的響應(yīng)物質(zhì)
閱讀：1701發(fā)布時(shí)間：2015-07-22
| 提 供 商： | 北京盈盛恒泰科技有限責(zé)任公司 | 資料大?。?/th> | 529.6KB |
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A sweetness sensor with lipid/polymer membranes has been developed for evaluating
the sweetness of sugars and sugar alcohols. Among the constituents of lipid/polymer
membranes, gallic acid has been used as the main substance involved in sucrose response
in our group. In this study, as a step toward understanding the response mechanism of
the sweetness sensor, functional groups of gallic acid, namely, carboxyl and hydroxyl
groups, were focused on. The results demonstrated that the carboxyl group is essential
for the sweetness sensor, whereas the hydroxyl group is not always necessary for the
sucrose response. It was also revealed that the phosphate group may be a substitute
for the carboxyl group. Then, for one of the sensors with the highest response to a 300
mM sucrose solution, named the sweetness sensor GL1, the basic characteristics such
as selectivity and correlation with sweetness were investigated. The behavior of GL1
sensor outputs was relatively similar to the sweetness perception in humans.
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