人工智能味觉系统:概念、结构与方法

The Conception,Structure and Techniques on the Artificial Intelligent Taste System

本文将传统的味觉传感器、人工味觉、电子舌等研究统一纳入人工智能味觉的框架中,提出了人工智能味觉的概念、结构及方法学问题。在传统分析科学中,非特异性感应是一个极力避免的现象,而交互感应传感器阵列则是将其作为基本出发点,设计构建成一个优化的组合,使得人工智能化学感受在技术上得以实现,交互感应理论和技术也因此成为其核心概念。作为一种仿生感觉技术,人工智能味觉系统是由交互感应电极及阵列、自学习专家数据库和智能模式识别三部分构成;电位法和伏安法是两类主要的传感方法;传感器材料包括贵金属及稀土金属、类脂/聚合物、硫属玻璃、导电聚合物以及其它如碳糊、酞菁、普鲁士蓝等;主成分分析和人工神经网络是智能识别过程中主要的模式识别工具。导电聚合物修饰电化学传感器和多技术联用分析方法目前已成为人工智能味觉系统研究的两个重要发展方向。

The traditional taste sensor, artificial taste and electronic tongue are taken into consideration as a whole of the artificial intelligent taste system （AITS） and thus the related concepts, structure and techniques of the system are proposed. In the traditional transducer analytics, the non-specific selection is a defect phenomenon which should be avoided as far as possible. However, it serves as the fundament of the cross-sensitive sensors array which is designed and constructed as an optimal sensor compose to enable the realization of the AITS. Consequently, the cross-sensitive theory and techniques are the core concepts of the AITS. As a bionic sense technique, the AITS is composed of three parts, namely the cross-sensitive sensors and their array, self-study specialist database and intelligent recognition. The voltammetric and the potentiometric techniques are two main test methods. The sensitive materials include noble metals, rare earth metals, lipids and lipids polymer, chalcogenide glass materials, conductive polymers and other materials such as graphite paste, phthalocyanin, Prussia blue etc. The PCA and the ANN are the primary pattern recognition tools in intelligent recognition. The sensors modified by conductive polymer and the multi-technique integrated methods are two important research fields in the artificial intelligent taste system.