CN100507538C - Method for producing taste sense transducer containing polymer-carbon black - Google Patents
Method for producing taste sense transducer containing polymer-carbon black Download PDFInfo
- Publication number
- CN100507538C CN100507538C CNB2007100676601A CN200710067660A CN100507538C CN 100507538 C CN100507538 C CN 100507538C CN B2007100676601 A CNB2007100676601 A CN B2007100676601A CN 200710067660 A CN200710067660 A CN 200710067660A CN 100507538 C CN100507538 C CN 100507538C
- Authority
- CN
- China
- Prior art keywords
- carbon black
- taste
- spoon shape
- gold electrode
- electrode
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Abstract
A method prepares taste sensor containing polymer-black carbon. Spoon-shaped metal-arc is prepared by vacuum sputtering and chemical deposition process on base plate. Take PLA or hyper-carbon as materials of taste sensitive layer adulterated with black carbon, deposit taste sensitive layer on metal-arc by dripping directly and dry it. Coat epoxide on area outsides taste sensitive layer and air dry to get taste sensor containing polymer-black carbon. Compared to existed techniques, its merits are: Taking viscoelasticity polymer as materials of taste sensitive layer has batter stability in liquid environment. Conductibility of adulterated black carbon particles can improve sensitivity of sensor. Depositing taste sensitive layer by dripping directly has simple operation, fixed dripping quantity and good film reusability. Sensor can work under normal temperature and its bulk is small and measuring method is simple. The sensor can test and identify five basic tastes of sour, sweet, bitter, salty and fresh.
Description
Technical field
The present invention relates to a kind of taste sensor, particularly a kind of preparation method who contains the taste sensor of polymer-carbon black.
Background technology
People's the sense of taste is to change film potential by physics, chemical reaction that taste bud cell on sense of taste material and the tongue is experienced film to cause, the sense of taste roughly can be divided into 5 kinds of primary tastes such as acid, sweet, bitter, salty, aquatic foods.In order to reproduce people's taste function, enlarge application places and scope, need carry out the sensor that Bionic Design realizes having " the artificial sense of taste ", i.e. taste sensor [1] to the sense of taste.Taste sensor is in the food and drink analysis, and heavy metal ion detects in the effluent sewage, and numerous areas such as the taste identification of medicine, analysis of components have a wide range of applications.Taste sensor can overcome traditional smell teacher's sense of taste fatigue problem or to experimenter's toxic and side effect, can improve traditional Biochemical Analyzer, chromatograph and spectrometer complex operation, waste time and energy, drawback such as instrument costliness, the real-time online of realizing industry fields such as food and drink, environmental protection, medicine is detected, analyzes and monitoring has great importance.
When taste sensor touched sense of taste solution to be detected, the quick layer of sensor flavor can absorb the material that is dissolved in the water, and the electrical property of sensor electrode is changed, and measures the different tastes that this change just can detect variable concentrations.Taste sensor has reproduced the mechanism and the reaction to sense of taste substance solution similar to people's taste perception mode of the membrane potential of the taste bud cell receptor that human body causes by sense of taste material, has good bionical effect and higher resolution.
At present, the researcher adopts lipid/polymeric membrane [2] or polymkeric substance [3] or chalcogenide glass (Chalcogenide glass) [4] or Prussian blue material preparation taste sensors such as [5] mostly.But above-mentioned these methods are when the preparation taste sensor, mostly there is the quick layer of flavor film forming complexity, wayward, the uniformity consistency of film is poor, the water wettability of film is poor, the quick layer of flavor problem such as inefficacys easily when being used for liquid phase environment and detecting for a long time, therefore the selectivity scope of prepared taste sensor extensively, reproducibility is relatively poor and stability is not very high.Other has the researcher to attempt adopting non-conductive polymer doping dressing agent to attempt to improve the problems referred to above, as adopt polymer poly vinyl alcohol doping preparation of cellulose taste sensor [6], but because the conduction property of polyvinyl alcohol (PVA)-cellulose complex is not good enough, therefore the taste sensor sensitivity of this method preparation is not very high, and the adhesion of the quick layer of flavor on electrode comes off inadequately and easily when being immersed in solution for a long time.
Summary of the invention
The object of the present invention is to provide a kind of preparation method who contains the taste sensor of polymer-carbon black, it chooses viscoelasticity polymkeric substance polylysin, polylactic acid as the quick layer of flavor basic material, the carbon-black doped particulate, adopt direct dripping method to deposit the quick layer preparation taste sensor of flavor on gold electrode, this taste sensor of polymer-carbon black that contains is compared with taste sensor in the past and is had higher sensitivity, good stable.
A kind of preparation method who contains the taste sensor of polymer-carbon black is included in and makes spoon shape gold electrode 2 on the substrate 1, the quick layer 3 of preparation flavor on spoon shape gold electrode, and preparation gold solder dish 4 is characterized in that adopting following steps:
A) at Al
2O
3On the ceramic substrate 1, make the spoon shape gold electrode 2 that has 2 gold solder dishes 4 with vacuum sputtering or chemical vapour deposition technique, the electrode separation of spoon shape gold electrode is 100～300 μ m, and golden film thickness is 300nm～2 μ m, and electrode length is 15～40mm;
B) polylactic acid PLLA is rendered in the chloroform solvent, the concentration of PLLA is 5～15mg/ml, and with magnetic stirring apparatus water-bath heated and stirred, temperature is 60 ℃, melts fully up to PLLA; Carbon black is rendered in the benzene, and the concentration of carbon black was 100mg/ml, with ultrasonic agitation device degraded 20 minutes; Get a certain amount of carbon black suspension and add formation PLLA-carbon black mixed solution in the PLLA solution to, the mass percent of carbon black is 2%-12% in the mixed solution, and be stirred to evenly with the ultrasonic agitation device, the PLLA-carbon black mixed solution of getting 1 μ I with little pipettor directly drips on spoon shape gold electrode 2, form the quick layer 3 of flavor, be placed in the baking box and dry, temperature is 80 ℃, records to stop heating when its aerial stable DC resistance is 1～5k Ω;
C) the zone coating epoxy resin beyond the quick layer 3 of taste removal on substrate 1 dries, and obtains to contain the taste sensor of polymer-carbon black.
A kind of preparation method who contains the taste sensor of polymer-carbon black is included in and makes spoon shape gold electrode 2 on the substrate 1, the quick layer 3 of preparation flavor on spoon shape gold electrode, and preparation gold solder dish 4 is characterized in that adopting following steps:
A) at Al
2O
3On the ceramic substrate 1, make the spoon shape gold electrode 2 that has 2 gold solder dishes 4 with vacuum sputtering or chemical vapour deposition technique, the electrode separation of spoon shape gold electrode is 100～300 μ m, and golden film thickness is 300nm～2 μ m, and electrode length is 15～40mm;
B) azobenzene, polylysin are rendered to respectively in the chloroform solvent, the concentration of azobenzene is 50～200mg/ml in this solution, and the concentration of polylysin is 125～500mg/ml, azobenzene and polylysin mass ratio be 1:2.5; Carbon black is rendered in the tetrahydrofuran, and the concentration of carbon black was 100mg/ml, with ultrasonic agitation device degraded 20 minutes; Getting a certain amount of carbon black suspension adds in azobenzene-polylysin solution and forms mixed solution, the mass percent of carbon black is 2%-12% in the mixed solution, and be stirred to evenly with the ultrasonic agitation device, the mixed solution of getting 1 μ l with little pipettor directly drips on spoon shape gold electrode 2, form the quick layer 3 of flavor, be placed in the baking box and dry, temperature is 80 ℃, records to stop heating when its aerial stable DC resistance is 3～15k Ω;
C) the zone coating epoxy resin beyond the quick layer 3 of taste removal on substrate 1, acquisition contains the taste sensor of polymer-carbon black.
Above-mentioned Al
2O
3Substrates such as ceramic substrate useable glass, silicon chip replace, and spoon shape gold electrode adopts the interdigitated gold electrode to replace.
With prior art relatively, the present invention has following outstanding advantage: 1) with viscoelasticity polymkeric substance polylysin, polylactic acid as the quick layer of flavor basic material, have better solubility, stability; 2) carbon-black doped particulate, the conductivity " compensation " that the tunnel effect of carbon black particle with satisfactory electrical conductivity in viscoelasticity polymer three-dimensional spacial framework produces the dielectricity of polymkeric substance, make that the quick layer of flavor is more responsive to solution composition, thus the sensitivity that has improved sensor; 3) directly the dripping method deposition is distinguished the flavor of quick layer, and is simple to operate, fixed dripping quantity, the good reproducibility of film; 4) manufacturing process is simple, and production cost is low; 5) can work at normal temperatures, sensor bulk is little, and measuring method and circuit are simple, helps realizing the microminiaturization, integrated of artificial sense of taste system.
Description of drawings
Fig. 1 is the structural representation that contains the taste sensor of polymer-carbon black of the present invention.
Embodiment
Embodiment 1:
A kind of preparation method who contains the taste sensor of polymer-carbon black is characterized in that adopting following steps:
A) at Al
2O
3On the ceramic substrate 1, make the spoon shape gold electrode 2 that has 2 gold solder dishes 4 with vacuum sputtering or chemical vapour deposition technique, the electrode separation of spoon shape gold electrode is 300 μ m, and golden film thickness is 300nm, and electrode length is 15mm;
B) polylactic acid PLLA is rendered in the chloroform solvent, the concentration of PLLA is 5mg/ml, and with magnetic stirring apparatus water-bath heated and stirred, temperature is 60 ℃, melts fully up to PLLA; Carbon black is rendered in the benzene, and the concentration of carbon black was 100mg/ml, with ultrasonic agitation device degraded 20 minutes; Get a certain amount of carbon black suspension and add formation PLLA-carbon black mixed solution in the PLLA solution to, the mass percent of carbon black is 2% in the mixed solution, and be stirred to evenly with the ultrasonic agitation device, the PLLA-carbon black mixed solution of getting 1 μ l with little pipettor directly drips on spoon shape gold electrode 2, form the quick layer 3 of flavor, be placed in the baking box and dry, temperature is 80 ℃, records to stop heating when its aerial stable DC resistance is 5k Ω;
C) the zone coating epoxy resin beyond the quick layer 3 of taste removal on substrate 1 dries, and obtains to contain the taste sensor of polymer-carbon black.
Embodiment 2:
A kind of preparation method who contains the taste sensor of polymer-carbon black is characterized in that adopting following steps:
A) at Al
2O
3On the ceramic substrate 1, make the spoon shape gold electrode 2 that has 2 gold solder dishes 4 with vacuum sputtering or chemical vapour deposition technique, the electrode separation of spoon shape gold electrode is 100 μ m, and golden film thickness is 2 μ m, and electrode length is 40mm;
B) polylactic acid PLLA is rendered in the chloroform solvent, the concentration of PLLA is 15mg/ml, and with magnetic stirring apparatus water-bath heated and stirred, temperature is 60 ℃, melts fully up to PLLA; Carbon black is rendered in the benzene, and the concentration of carbon black was 100mg/ml, with ultrasonic agitation device degraded 20 minutes; Get a certain amount of carbon black suspension and add formation PLLA-carbon black mixed solution in the PLLA solution to, the mass percent of carbon black is 12% in the mixed solution, and be stirred to evenly with the ultrasonic agitation device, the PLLA-carbon black mixed solution of getting 1 μ l with little pipettor directly drips on spoon shape gold electrode 2, form the quick layer 3 of flavor, be placed in the baking box and dry, temperature is 80 ℃, records to stop heating when its aerial stable DC resistance is 1k Ω;
C) the zone coating epoxy resin beyond the quick layer 3 of taste removal on substrate 1 dries, and obtains to contain the taste sensor of polymer-carbon black.
Embodiment 3:
A kind of preparation method who contains the taste sensor of polymer-carbon black is characterized in that adopting following steps:
A) at Al
2O
3On the ceramic substrate 1, make the spoon shape gold electrode 2 that has 2 gold solder dishes 4 with vacuum sputtering or chemical vapour deposition technique, the electrode separation of spoon shape gold electrode is 200 μ m, and golden film thickness is 1.2 μ m, and electrode length is 30mm;
B) polylactic acid PLLA is rendered in the chloroform solvent, the concentration of PLLA is 10mg/ml, and with magnetic stirring apparatus water-bath heated and stirred, temperature is 60 ℃, melts fully up to PLLA; Carbon black is rendered in the benzene, and the concentration of carbon black was 100mg/ml, with ultrasonic agitation device degraded 20 minutes; Get a certain amount of carbon black suspension and add formation PLLA-carbon black mixed solution in the PLLA solution to, the mass percent of carbon black is 7% in the mixed solution, and be stirred to evenly with the ultrasonic agitation device, the PLLA-carbon black mixed solution of getting 1 μ l with little pipettor directly drips on spoon shape gold electrode 2, form the quick layer 3 of flavor, be placed in the baking box and dry, temperature is 80 ℃, records to stop heating when its aerial stable DC resistance is 3k Ω;
C) the zone coating epoxy resin beyond the quick layer 3 of taste removal on substrate 1 dries, and obtains to contain the taste sensor of polymer-carbon black.
Embodiment 4:
A kind of preparation method who contains the taste sensor of polymer-carbon black is characterized in that adopting following steps:
A) at Al
2O
3On the ceramic substrate 1, make the spoon shape gold electrode 2 that has 2 gold solder dishes 4 with vacuum sputtering or chemical vapour deposition technique, the electrode separation of spoon shape gold electrode is 100 μ m, and golden film thickness is 300nm, and electrode length is 15mm;
B) azobenzene, polylysin are rendered to respectively in the chloroform solvent, the concentration of azobenzene is 200mg/ml in this solution, and the concentration of polylysin is 500mg/ml, azobenzene and polylysin mass ratio be 1: 2.5; Carbon black is rendered in the tetrahydrofuran, and the concentration of carbon black was 100mg/ml, with ultrasonic agitation device degraded 20 minutes; Getting a certain amount of carbon black suspension adds in azobenzene-polylysin solution and forms mixed solution, the mass percent of carbon black is 12% in the mixed solution, and be stirred to evenly with the ultrasonic agitation device, the mixed solution of getting 1 μ l with little pipettor directly drips on spoon shape gold electrode 2, form the quick layer 3 of flavor, be placed in the baking box and dry, temperature is 80 ℃, records to stop heating when its aerial stable DC resistance is 3k Ω;
C) the zone coating epoxy resin beyond the quick layer 3 of taste removal on substrate 1, acquisition contains the taste sensor of polymer-carbon black.
Embodiment 5:
A kind of preparation method who contains the taste sensor of polymer-carbon black is characterized in that adopting following steps:
A) at Al
2O
3On the ceramic substrate 1, make the spoon shape gold electrode 2 that has 2 gold solder dishes 4 with vacuum sputtering or chemical vapour deposition technique, the electrode separation of spoon shape gold electrode is 300 μ m, and golden film thickness is 2 μ m, and electrode length is 40mm;
B) azobenzene, polylysin are rendered to respectively in the chloroform solvent, the concentration of azobenzene is 50mg/ml in this solution, and the concentration of polylysin is 125mg/ml, azobenzene and polylysin mass ratio be 1: 2.5; Carbon black is rendered in the tetrahydrofuran, and the concentration of carbon black was 100mg/ml, with ultrasonic agitation device degraded 20 minutes; Getting a certain amount of carbon black suspension adds in azobenzene-polylysin solution and forms mixed solution, the mass percent of carbon black is 2% in the mixed solution, and be stirred to evenly with the ultrasonic agitation device, the mixed solution of getting 1 μ l with little pipettor directly drips on spoon shape gold electrode 2, form the quick layer 3 of flavor, be placed in the baking box and dry, temperature is 80 ℃, records to stop heating when its aerial stable DC resistance is 15k Ω;
C) the zone coating epoxy resin beyond the quick layer 3 of taste removal on substrate 1, acquisition contains the taste sensor of polymer-carbon black.
Embodiment 6:
A kind of preparation method who contains the taste sensor of polymer-carbon black is characterized in that adopting following steps:
A) at Al
2O
3On the ceramic substrate 1, make the spoon shape gold electrode 2 that has 2 gold solder dishes 4 with vacuum sputtering or chemical vapour deposition technique, the electrode separation of spoon shape gold electrode is 200 μ m, and golden film thickness is 1.2 μ m, and electrode length is 30mm;
B) azobenzene, polylysin are rendered to respectively in the chloroform solvent, the concentration of azobenzene is 120mg/ml in this solution, and the concentration of polylysin is 300mg/ml, azobenzene and polylysin mass ratio be 1:2.5; Carbon black is rendered in the tetrahydrofuran, and the concentration of carbon black was 100mg/ml, with ultrasonic agitation device degraded 20 minutes; Getting a certain amount of carbon black suspension adds in azobenzene-polylysin solution and forms mixed solution, the mass percent of carbon black is 7% in the mixed solution, and be stirred to evenly with the ultrasonic agitation device, the mixed solution of getting 1 μ l with little pipettor directly drips on spoon shape gold electrode 2, form the quick layer 3 of flavor, be placed in the baking box and dry, temperature is 80 ℃, records to stop heating when its aerial stable DC resistance is 9k Ω;
C) the zone coating epoxy resin beyond the quick layer 3 of taste removal on substrate 1, acquisition contains the taste sensor of polymer-carbon black.
List of references
[1].Toko?K.A?taste?sensor.Meas.Sci.Techn.，1998，9：1919-1936
[2].Patrik?lvarsson，Yukiko?Kikkawa，Fredrik?Winquist，et?al.，Comparison?of?avoltammetric?electronic?tongue?and?a?lipid?membrane?taste?sensor，Analytica?ChimicaActa，2001，449：59-68
[3]M.Ferreira.C.J.LConstantino，A.Riul，H.C.Mattoso.Preparation，characterizationand?taste?sensing?properties?of?Langmuir-Blodgett?Films?from?mixtures?of?polyanilineand?a?ruthenium?complex.Polymer，2003，44：4205-4211
[4].Yu.G.Mourzina，J.Schubert，W.Zander，et?al.，Development?of?multi-sensorsystems?based?on?chalcogenide?thin?film?chemical?sensors?for?the?simultaneousmulticomponent?analysis?of?metal?ions?in?complex?solutions，Electrochimica?Acta，2001，47：251-258
[5].Parra?V，Hernando?T，et?al.Electrochimica?Acta，2004，49：5177-5185
[6]SARMISHTHA?MAJUMDAR，BASUDAM?ADHIKARI.Polyvinyl?alcohol-cellulosecomposite：a?taste?sensing?material.Bull.Mater.Sci.，2005，28：703-712
Claims (3)
1. a preparation method who contains the taste sensor of polymer-carbon black is included in substrate (1) and goes up a making spoon shape gold electrode (2), and the preparation quick layer of flavor (3) on spoon shape gold electrode prepares gold solder dish (4), it is characterized in that adopting following steps:
A) at Al
2O
3On the ceramic substrate (1), make the spoon shape gold electrode (2) that has 2 gold solder dishes (4) with vacuum sputtering or chemical vapour deposition technique, the electrode separation of spoon shape gold electrode is 100～300 μ m, and golden film thickness is 300nm～2 μ m, and electrode length is 15～40mm;
B) polylactic acid PLLA is rendered in the chloroform solvent, the concentration of PLLA is 5～15mg/ml, and with magnetic stirring apparatus water-bath heated and stirred, temperature is 60 ℃, melts fully up to PLLA; Carbon black is rendered in the benzene, and the concentration of carbon black was 100mg/ml, with ultrasonic agitation device degraded 20 minutes; Get a certain amount of carbon black suspension and add formation PLLA-carbon black mixed solution in the PLLA solution to, the mass percent of carbon black is 2%～12% in the mixed solution, and be stirred to evenly with the ultrasonic agitation device, the PLLA-carbon black mixed solution of getting 1 μ l with little pipettor directly drips on spoon shape gold electrode (2), form the quick layer of flavor (3), be placed in the baking box and dry, temperature is 80 ℃, records to stop heating when its aerial stable DC resistance is 1～5k Ω;
C) go up the quick layer of taste removal (3) zone coating epoxy resin in addition at substrate (1), dry, obtain to contain the taste sensor of polymer-carbon black.
2. a preparation method who contains the taste sensor of polymer-carbon black is included in substrate (1) and goes up a making spoon shape gold electrode (2), and the preparation quick layer of flavor (3) on spoon shape gold electrode prepares gold solder dish (4), it is characterized in that adopting following steps:
A) at Al
2O
3On the ceramic substrate (1), make the spoon shape gold electrode (2) that has 2 gold solder dishes (4) with vacuum sputtering or chemical vapour deposition technique, the electrode separation of spoon shape gold electrode is 100～300 μ m, and golden film thickness is 300nm～2 μ m, and electrode length is 15～40mm;
B) azobenzene, polylysin are rendered to respectively in the chloroform solvent, the concentration of azobenzene is 50～200mg/ml in this solution, and the concentration of polylysin is 125～500mg/ml, azobenzene and polylysin mass ratio be 1: 2.5; Carbon black is rendered in the tetrahydrofuran, and the concentration of carbon black was 100mg/mI, with ultrasonic agitation device degraded 20 minutes; Getting a certain amount of carbon black suspension adds in azobenzene-polylysin solution and forms mixed solution, the mass percent of carbon black is 2%～12% in the mixed solution, and be stirred to evenly with the ultrasonic agitation device, the mixed solution of getting 1 μ l with little pipettor directly drips on spoon shape gold electrode (2), form the quick layer of flavor (3), be placed in the baking box and dry, temperature is 80 ℃, records to stop heating when its aerial stable DC resistance is 3～15k Ω;
C) go up the quick layer of taste removal (3) zone coating epoxy resin in addition at substrate (1), obtain to contain the taste sensor of polymer-carbon black.
3. method according to claim 1 and 2 is characterized in that: spoon shape gold electrode adopts interdigital gold electrode to replace.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100676601A CN100507538C (en) | 2007-03-28 | 2007-03-28 | Method for producing taste sense transducer containing polymer-carbon black |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100676601A CN100507538C (en) | 2007-03-28 | 2007-03-28 | Method for producing taste sense transducer containing polymer-carbon black |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101021499A CN101021499A (en) | 2007-08-22 |
| CN100507538C true CN100507538C (en) | 2009-07-01 |
Family
ID=38709334
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2007100676601A Expired - Fee Related CN100507538C (en) | 2007-03-28 | 2007-03-28 | Method for producing taste sense transducer containing polymer-carbon black |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100507538C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102364551B1 (en) * | 2015-08-12 | 2022-02-18 | 쑤저우 레킨 세미컨덕터 컴퍼니 리미티드 | Light emitting device and display apparatus having thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1439876A (en) * | 2002-02-19 | 2003-09-03 | 株式会社岛津制作所 | Smell measuring devices |
| CN1453584A (en) * | 2003-06-02 | 2003-11-05 | 江苏大学 | Fast non-destructive detection method and device of food smell based on gas sensor array technology |
| CN1491357A (en) * | 2000-12-22 | 2004-04-21 | 奥特雷公司 | Electronic tongue as ozone detector |
| CN1908644A (en) * | 2006-08-04 | 2007-02-07 | 南昌大学 | Method for detecting univalent metal cations with polypyrrole-PVC membrane decorative taste sensor |
-
2007
- 2007-03-28 CN CNB2007100676601A patent/CN100507538C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1491357A (en) * | 2000-12-22 | 2004-04-21 | 奥特雷公司 | Electronic tongue as ozone detector |
| CN1439876A (en) * | 2002-02-19 | 2003-09-03 | 株式会社岛津制作所 | Smell measuring devices |
| CN1453584A (en) * | 2003-06-02 | 2003-11-05 | 江苏大学 | Fast non-destructive detection method and device of food smell based on gas sensor array technology |
| CN1908644A (en) * | 2006-08-04 | 2007-02-07 | 南昌大学 | Method for detecting univalent metal cations with polypyrrole-PVC membrane decorative taste sensor |
Non-Patent Citations (11)
| Title |
|---|
| All-solid-state electronic tongue and itsapplicationforbeverageanalysis. Larisa Lvova等.Analytica Chimica Acta,Vol.468 No.2. 2002 |
| All-solid-state electronic tongue and itsapplicationforbeverageanalysis. Larisa Lvova等.Analytica Chimica Acta,Vol.468 No.2. 2002 * |
| An electronic tongue using polypyrrole and polyaniline. A. Riul Jr. 等.Synthetic Metals,Vol.132 No.2. 2003 |
| An electronic tongue using polypyrrole and polyaniline. A. Riul Jr. 等.Synthetic Metals,Vol.132 No.2. 2003 * |
| Multichannel Taste Sensor Using Lipid Membranes. K. HAYASHI等.Sensors and Actuators B,Vol.2 No.3. 1990 |
| Multichannel Taste Sensor Using Lipid Membranes. K. HAYASHI等.Sensors and Actuators B,Vol.2 No.3. 1990 * |
| Multicomponent analysis of Korean green tea by meansofdisposable all-solid-state potentiometric electronictonguemicrosystem. Larisa Lvova 等.Sensors and Actuators B,Vol.95 No.1-3. 2003 |
| Taste sensing with cellophane phosphate membrane. Sarmishtha Majumdar 等.Analytica Chimica Acta,Vol.554 No.1-2. 2005 |
| Taste sensing with polyacrylic acid graftedcellulosemembrane. Sarmishtha Majumdar 等.Talanta,Vol.69 No.1. 2006 |
| 人工智能味觉系统：概念、结构与方法. 黄赣辉等.化学进展，第18卷第4期. 2006 |
| 基于凝胶与纳米碳管复合体化学传感器的研究及人工味觉应用. 郭希山等.传感技术学报，第4期. 2003 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101021499A (en) | 2007-08-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tan et al. | Electrochemical sensor based on molecularly imprinted polymer reduced graphene oxide and gold nanoparticles modified electrode for detection of carbofuran | |
| Wu et al. | A novel molecularly imprinted impedimetric sensor for melamine determination | |
| JP2016200605A (en) | Sensor element, manufacturing method for the same, and sensor device including the same | |
| Norouzi et al. | Application of new advanced electrochemical methods combine with nano-based materials sensor in drugs analysis | |
| Li et al. | A novel pH potentiometric sensor based on electrochemically synthesized polybisphenol A films at an ITO electrode | |
| Deng et al. | Fabrication of a sensor array based on quartz crystal microbalance and the application in egg shelf life evaluation | |
| CA2964310C (en) | Reactance and capacitance sensing platform for detecting microorganisms | |
| CN103487492A (en) | Electrochemical sensor for detecting trace amount of bisphenol A, manufacturing method thereof and application | |
| CN108776160A (en) | Method that is a kind of while detecting bisphenol-A and bisphenol S | |
| Parat et al. | Determination of labile trace metals with screen-printed electrode modified by a crown-ether based membrane | |
| CN100507537C (en) | Method for producing taste sense transducer containing electroconductive polymer | |
| Merdj et al. | Highly ammonia sensing using direct in situ electro-deposited polypyrrole-dodecylbenzene sulfonic acid film on ITO coated flexible substrates | |
| CN100507538C (en) | Method for producing taste sense transducer containing polymer-carbon black | |
| CN100507539C (en) | Method for producing taste sense transducer containing electroconductive polymer | |
| KR101831365B1 (en) | Method of measuring a capacitance | |
| CN101021498A (en) | Method for producing sence transducer containing aquous gel-carbon nano-tube | |
| Alarfaj et al. | Construction and validation of new electrochemical carbon nanotubes sensors for determination of acebutolol hydrochloride in pharmaceuticals and biological fluids | |
| Yarkaeva et al. | Voltammetric sensor based on molecular imprinted polymer for lincomycin detection | |
| Lieberzeit et al. | Printing materials in micro-and nano-scale: Systems for process control | |
| Zhao et al. | Synthesis and characterization of a single-walled carbon nanotubes/l-cysteine/Nafion-ionic liquid nanocomposite and its application in the ultrasensitive determination of Cd (II) and Pb (II) | |
| Li et al. | A highly sensitive electrochemical impedance immunosensor for indole-3-acetic acid and its determination in sunflowers under salt stress | |
| CN103558196A (en) | Method for preparing visual biosensor for detecting organophosphorus pesticides based on ink-jet printing technology | |
| CN112964761B (en) | Electrochemical sensor for detecting capsaicin and application thereof | |
| Pioggia et al. | Characterization of a carbon nanotube polymer composite sensor for an impedimetric electronic tongue | |
| Wang et al. | Capacitive detection of theophylline based on electropolymerized molecularly imprinted polymer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090701 Termination date: 20120328 |