仿生味觉阵列传感器在植物浸膏味觉检测中的应用

Application of Bionic Taste Array Sensor in the Taste Evaluation of Plant Extracts

为克服味觉分析仪分析成本昂贵与人工感官评价主观因素影响太大的劣势,开发基于混合卟啉材料的仿生味觉传感器,共同组成一个六行六列的传感器阵列,通过对传感器阵列与目标物质反应前后的颜色变化进行处理,得到颜色分量R、G、B数据的差值,实现对目标物质的可视化识别。研究优化得到最优卟啉材料:复合材料m(MnTPPCl)︰m(CoTPP)=1︰1、反应时间1 min。该卟啉材料对酸、甜、苦、咸、鲜的检测限分别达到2.44×10-10 mol/L, 1.73×10-10 mol/L, 2.03×10-9 mol/L, 2.55×10-9 mol/L和8.24×10-10 mol/L,满足实际检测植物浸膏(芸香浸膏、枸杞子浸膏、或桂花浸膏、或罗汉果浸膏、或树苔浸膏、或山楂浸膏)的需求,可作为基于味觉基础筛选植物浸膏的依据,并为进一步的应用提供味觉检测数据基础。

A biomimetic taste sensor based on mixed porphyrin materials to form a 6-row 6-column sensor array through the sensor was developed for the taste evaluation of plant extracts, in order to replace the costly taste analyzer analysis and subjective factors affecting the artificial sensory evaluation method. The color change before and after the reaction between the array and the target substance was processed to obtain the difference between the color components R, G, and B data to realize the visual recognition of the target substance. The optimized porphyrin material was obtained as m(Mn TPPCl)︰m(Co TPP)=1︰1, and reaction time 1 min. The detection limits of using the porphyrin material for acid, sweetness, bitterness,salty and fresh, reached 2.44×10-10 mol/L, 1.73×10-10 mol/L, 2.03×10-9 mol/L, 2.55×10-9 mol/L, and 8.24×10-10 mol/L respectively, which satisfied the actual detection of plant extract(musk extract, hazelnut extract, or osmanthus extract, or mangosteen extract, or tree moss extract, or hawthorn extract). The reference for screening plant extracts based on taste and taste detection data for further applications were provided.