Study of surface-modified Lipid/polymer membranes for detecting sweet taste substances

Hong Cui; Masaaki Habara; Hidekazu Ikezaki; Kiyoshi Toko

doi:10.1109/ICSENST.2008.4757178

Study of surface-modified Lipid/polymer membranes for detecting sweet taste substances

Hong Cui, Masaaki Habara, Hidekazu Ikezaki, Kiyoshi Toko

電子デバイス工学

研究成果: 書籍/レポートタイプへの寄稿 › 会議への寄与

6 被引用数 (Scopus)

抄録

A taste sensor with lipid/polymer membranes was developed in this study for detecting sweet taste substances. The lipid membrane was modified with gallic acid (3,4,5-trihydroxybenzoic acid) to enhanced the sensitivity to sugars. The result from the absorption spectra obtained from UV spectrum measurements and potentiometric measurements with the taste sensor indicated that the pKa and the steric structure of the phenolic compounds play an important role for the potential change of the taste sensor on sugars.

本文言語	英語
ホスト出版物のタイトル	Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008
ページ	610-614
ページ数	5
DOI	https://doi.org/10.1109/ICSENST.2008.4757178
出版ステータス	出版済み - 2008
イベント	3rd International Conference on Sensing Technology, ICST 2008 - Tainan, 台湾継続期間: 11月 30 2008 → 12月 3 2008

その他

その他	3rd International Conference on Sensing Technology, ICST 2008
国/地域	台湾
City	Tainan
Period	11/30/08 → 12/3/08

!!!All Science Journal Classification (ASJC) codes

ソフトウェア
電子工学および電気工学

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10.1109/ICSENST.2008.4757178

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引用スタイル

Cui, H, Habara, M, Ikezaki, H & Toko, K 2008, Study of surface-modified Lipid/polymer membranes for detecting sweet taste substances. in Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008., 4757178, pp. 610-614, 3rd International Conference on Sensing Technology, ICST 2008, Tainan, 台湾, 11/30/08. https://doi.org/10.1109/ICSENST.2008.4757178

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AU - Ikezaki, Hidekazu

AU - Toko, Kiyoshi

PY - 2008

Y1 - 2008

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AB - A taste sensor with lipid/polymer membranes was developed in this study for detecting sweet taste substances. The lipid membrane was modified with gallic acid (3,4,5-trihydroxybenzoic acid) to enhanced the sensitivity to sugars. The result from the absorption spectra obtained from UV spectrum measurements and potentiometric measurements with the taste sensor indicated that the pKa and the steric structure of the phenolic compounds play an important role for the potential change of the taste sensor on sugars.

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BT - Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008

T2 - 3rd International Conference on Sensing Technology, ICST 2008

Y2 - 30 November 2008 through 3 December 2008

ER -

Study of surface-modified Lipid/polymer membranes for detecting sweet taste substances

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その他

!!!All Science Journal Classification (ASJC) codes

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