摘要
介绍一种固体支撑双层脂质膜（S—BLM）味觉传感器的制作方法。通过对膜的形成过程和寿命的观察，验证了S—BLM具备制作简单，成形快，稳定好，寿命长等优点。S—BML味觉传感器对不同浓度的蔗糖、柠檬酸进行测定，发现在一定范围内，味物质浓度与膜电容之间较好地符合G．H．Techner感觉对数定律。
A metho of forming S - BLM (solid supported self- assemblig bilayer Lipid membrane) is described. By obcerving the fomation of BLM and 1ife of BLM, S - BLM is found possessing some advantages, sueh as easy to make, good stability and long life span. By using it as taste sensor to measure different concentraions of sugar and citric acid, if is concluded that in some range, the relation between the concentration and the membrane capacity follows the C. H. Techner's feeling logdrithm law.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第11期17-20,共4页
Food Science
