摘要
本文研究了糖类物质对膦脂膜味觉电化学传感器的影响，发现蔗糖、葡萄糖对膜电位影响甚微，而能使膜电阻增加，在５～１００ｍｍｏｌ／Ｌ浓度范围内，蔗糖、葡萄分别与膜电阻变化呈线性关系，但蔗糖的响应斜率比葡萄糖的响应斜率大，人工甜味剂糖精钠不但能降低膜电阻值，而且能提高膜电位绝对值。据此，首次提出了对糖类物质进行性定量测定的方法，对葡萄糖样品进行了定量测定，取得了较为满意的结果。并探讨了该味觉化学传感器对糖类物质的响应机理。
The Characteristic effect of several sweetsubstances on the electrochemical taste sensor acrossthe lecithin-cellulose membrane was investigated.Itshowed that sugar and glucose had little effect on themembrane potential,but raised the membraneresistance. The change of membrane resistance waslinear with sucrose and glucose in the range of 5～100mmol/L. The response slope of sucrose was muchhigher.So qualitative and quantitative determination ofsucrose and glucose could be conducted.The artificialsweetener:saccharin sodium salt not only raised theabslute value of membrane potential,but also loweredthe membrane resistance.The determination results ofglucose samples were satisfactory.It was suggestedthat this sort of lipid membrane can be applied to tastesensors' construction in order todetermine sweetsubstances qualitatively and quantitatively. Themechanism of suchdetection was also considered.
出处
《分析试验室》
CAS
CSCD
北大核心
1994年第6期8-10,共3页
Chinese Journal of Analysis Laboratory
基金
国家自然科学基金
关键词
味觉传感器
模拟生物膜
葡萄糖
Electrochemical taste sensors
simulation of biomembrane
lipid membrane
determination of glucose
