味觉传感器的研究──一个新的液膜电位振荡体系对酸、甜、苦、鲜物质的定性识别与定量检测

The Study of Taste Senser──Qualitativeand Quantitative Determination of Sour,Sweet,Bitter and Fresh5ubstances with a NewLiquid Membrane Oscillation System

本文采用十六烷基三甲基溴化铵＋乙醇／含苦味酸的二氯甲烷／蔗糖水溶液为研究体系，观察到酸、甜、苦、鲜物质均能影响该体系的电位振荡波形。对鲜味物质味精进行了定量测定，并解释了该味觉电化学传感器产生电位振荡的机理和味精对振荡波形影响的机理。

Studies were made on the electrical oscil-lation across a liquid membrane incetyItrimethylammonium bromide(CTAB)plus alcohol/dichloromethane containing picricacid/sucrose solution.It shows that sour,sweet,bitter and fresh substances can influ-ence the waveform and frequency of the elec-trical oscillation, Gourmet powdel was quanti-tatively analyzed.The mechanism of the tastedectrochemical sensor is also discussed.