CN110320269B - Method for detecting taste substances in solution by taste detection system - Google Patents
Method for detecting taste substances in solution by taste detection system Download PDFInfo
- Publication number
- CN110320269B CN110320269B CN201910755005.8A CN201910755005A CN110320269B CN 110320269 B CN110320269 B CN 110320269B CN 201910755005 A CN201910755005 A CN 201910755005A CN 110320269 B CN110320269 B CN 110320269B
- Authority
- CN
- China
- Prior art keywords
- taste
- detection system
- solution
- frequency
- detection
- 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.)
- Active
Links
Images
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N29/00—Investigating or analysing materials by the use of ultrasonic, sonic or infrasonic waves; Visualisation of the interior of objects by transmitting ultrasonic or sonic waves through the object
- G01N29/02—Analysing fluids
- G01N29/022—Fluid sensors based on microsensors, e.g. quartz crystal-microbalance [QCM], surface acoustic wave [SAW] devices, tuning forks, cantilevers, flexural plate wave [FPW] devices
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2291/00—Indexing codes associated with group G01N29/00
- G01N2291/02—Indexing codes associated with the analysed material
- G01N2291/022—Liquids
- G01N2291/0224—Mixtures of three or more liquids
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2291/00—Indexing codes associated with group G01N29/00
- G01N2291/02—Indexing codes associated with the analysed material
- G01N2291/028—Material parameters
- G01N2291/02809—Concentration of a compound, e.g. measured by a surface mass change
Abstract
The invention discloses a method for detecting a taste substance in a solution by a taste detection system, which comprises the following steps: detecting the unknown solution by a taste detection system; continuously varying the external frequency of the detection region of the taste detection system during the detection process; counting the characteristic signals output by the taste detection system under the condition that different external frequencies are applied to the detection area of the taste detection system; and obtaining the type of the taste substance contained in the unknown solution and the concentration of the taste substance according to the statistical result. The method for detecting the taste substances in the solution by the taste detection system has the advantages that the method scans and records the output frequency of the detection system at each external frequency by using the external frequency, and the taste substances contained in the solution and the concentration of each taste substance are obtained according to the statistical result.
Description
Technical Field
The present invention relates to a method for detecting taste substances in a solution by means of a taste detection system.
Background
Taste is one of the important mammalian senses, and taste formation is mainly characterized by the expression of taste-recognizing receptors in taste cells, which, when bound to taste molecules, cause depolarization of cell membranes and release of neurotransmitters, converting the sensed chemical information into electrical signals that are transmitted to the nervous system to form taste. However, taste research has long lagged behind several other basic sensations, mainly because taste signal generation, transduction, transmission and expression are complex processes and it is difficult to accurately measure taste signals using traditional physical and biological assays.
The prior art uses Electrochemical Impedance Spectroscopy (EIS) to measure the characteristic response of taste cells to taste stimuli. Although the EIS can meet the requirement of measuring taste information, the data of the EIS is generally analyzed through an equivalent circuit, and the equivalent circuit is only a combined simulation of circuit elements and expense circuit elements of a system process, so that the equivalent circuit cannot completely reflect the internal information of a detection system, and the detection of the EIS is uncertain.
On the other hand, taste molecules bind to taste receptor proteins in taste cells to a different extent under the influence of different external environments, which is not taken into account by existing detection methods, thereby affecting the detection results.
Meanwhile, the existing detection system is low in detection speed and low in efficiency.
Disclosure of Invention
The invention provides a method for detecting a taste substance in a solution by a taste detection system, which adopts the following technical scheme:
a method for detecting a taste substance in a solution by a taste detection system, comprising the steps of:
detecting the unknown solution by a taste detection system;
continuously varying the external frequency of the detection region of the taste detection system during the detection process;
counting the characteristic signals output by the taste detection system under the condition that different external frequencies are applied to the detection area of the taste detection system;
and obtaining the type of the taste substance contained in the unknown solution and the concentration of the taste substance according to the statistical result.
Further, the taste detection system characterizes the response of taste cells to taste stimuli by the output frequency of the SAW element;
the signal indicative of the taste detection system is the output frequency of the SAW element.
Further, the specific method by which taste detection systems characterize taste cell responses to taste stimuli by the output frequency of the SAW element is:
preparing a carbon nanofiber polymer electrode;
culturing mouse taste bud cells on a carbon nanofiber polymer electrode to obtain a detection electrode;
connecting the detection electrode to the SAW element as a load thereof;
and switching on a power supply of the taste detection system and putting the detection electrode in the continuously circulating solution to be detected to obtain the output frequency of the SAW element.
Further, the specific method of continuously changing the external frequency of the detection area of the taste detection system during the detection process is:
the signal generator generates a sine wave signal with the signal amplitude of 0.1mV, the frequency of gradual change within the range of 0-800 Hz and the initial phase of 0 in the detection area of the taste detection system.
Further, an external frequency generated by a signal generator and an output frequency of the SAW element are collected by a stochastic resonance circuit to generate resonance to detect and extract the output frequency of the SAW element.
Further, the specific method for obtaining the type of the taste substance and the concentration of the taste substance contained in the unknown solution according to the statistical result is as follows:
and combining the statistical result with a statistical table to obtain the types of the taste substances and the concentrations of the taste substances contained in the unknown solution, wherein the statistical table comprises a plurality of taste substances, and the characteristic frequency and the calculation formula corresponding to each taste substance.
Further, the specific method for obtaining the type of the taste substance and the concentration of the taste substance contained in the unknown solution according to the statistical result further comprises the following steps:
obtaining a statistical coordinate graph according to the statistical result;
if the shape of the statistical curve corresponding to the characteristic frequency of the taste substances recorded in the statistical table in the statistical coordinate is a peak or a trough, the taste substances corresponding to the characteristic frequency are contained in the unknown solution;
substituting the output frequency of the taste detection system corresponding to the characteristic frequency into a calculation formula to obtain the concentration of the taste substance.
Further, the unknown solution contains a variety of taste substances.
Further, the SAW element is vacuum-packaged.
Further, the size of the surface pores of the polymer material used to prepare the carbon nanofiber polymer electrode matched the size of the taste cells;
taste cells are attached to the surface pores of the polymeric material.
The method for detecting the taste substances in the solution by the taste detection system has the advantages that the method scans and records the output frequency of the detection system at each external frequency by using the external frequency, and the taste substances contained in the solution and the concentration of each taste substance are obtained according to the statistical result.
The method for detecting the taste substances in the solution by the taste detection system has the advantages that the characteristic frequency and the statistical table are combined to quickly obtain the taste substances contained in the solution and the concentration of each taste substance, and the components and the concentration can be quickly detected for the mixed solution.
Drawings
FIG. 1 is a flow chart of a method of characterizing a taste substance in solution by a taste detection system of the present invention;
FIG. 2 is a schematic view of a taste detection system of the present invention;
FIG. 3 is a schematic representation of the surface dimensions of a polymer of the present invention;
FIG. 4 is an equivalent circuit of a SAW device series sensing electrode of the present invention;
FIG. 5 is a schematic illustration of the detection of a certain concentration of glucose at different external frequencies by a taste detection system;
FIG. 6 is a flow chart of a method of detecting a taste substance in a solution by a taste detection system of the present invention;
FIG. 7 is a schematic of the detection of an unknown mixing solution by a taste detection system at different external frequencies.
Detailed Description
The invention is described in detail below with reference to the figures and the embodiments.
As shown in FIG. 1, the present invention discloses a method for characterizing a taste substance in a solution by a taste detection system, comprising the steps of: s1: a concentration of a solution containing a taste substance is detected by a taste detection system. S2: the external frequency of the detection region of the taste detection system is continuously varied during the detection process. S3: counting the characteristic signals output by the taste detection system under the condition that different external frequencies are applied to the detection area of the taste detection system, and determining the characteristic frequency corresponding to the taste substances according to the statistical result. S4: the external frequency applied to the detection region of the taste detection system is adjusted and fixed to the characteristic frequency. S5: a plurality of solutions, each solution comprising a different concentration of the taste substance, is detected by the taste detection system. S6: counting the characteristic signals output by the taste detection system when the characteristic frequencies are applied to the detection areas of the taste detection system to detect various solutions, and fitting a calculation formula of the taste detection system for the taste substances according to the result.
For S1: a concentration of a solution containing a taste substance is detected by a taste detection system.
In particular, the taste detection system can be embodied in a variety of detection systems capable of detecting taste substances. In the present invention, as shown in FIG. 2, the taste detection system characterizes the response of taste cells to taste stimuli by the output frequency of SAW (Surface Acoustic Wave, SAW for short) elements. SAW technology occasionally finds an energy concentrated on a surface-propagating acoustic wave in the process of researching seismic waves, and the surface acoustic wave is an elastic wave propagating along the surface of an object, and devices based on the surface acoustic wave are widely applied in many fields.
The odor substance detection electrode is used as a load of the SAW element and is connected in series, the change of the load electrode causes the change of the output frequency of the SAW element, and the output frequency of the SAW element is used as the representation of the odor substance to be detected on the load electrode.
On the basis of preparing a carbon nanofiber polymer electrode, mouse taste bud cells are cultured on the prepared electrode, a detection electrode and an SAW (surface acoustic wave) element are connected in series to serve as a load of the SAW element, different taste substances stimulate taste receptor cells, specifically, a power supply of a taste detection system is switched on, and the detection electrode is placed in a continuously-flowing solution to be detected to obtain the output frequency of the SAW element.
The preparation process of the carbon nanofiber polymer electrode comprises the following steps:
the living cells are effectively adhered to the surface of the screen printing carbon electrode by adopting the single-walled carbon nanotube with large specific surface area and polylysine combined with crosslinked polyacrylic resin. The polylysine has good biocompatibility, so that the compatibility between a cell membrane and a carbon material on the surface of an electrode is enhanced by multiple times, the in-vitro activity of cells is effectively enhanced, the electrical property of the carbon nano tube is excellent, the electron transfer capacity between the cells and the electrode is enhanced by multiple times, and the problem that the electrical property of living cells is poor is solved. Meanwhile, the good adhesiveness of the conductive biological crosslinked polyacrylic resin ensures that cells cannot fall off in the subsequent constant-temperature perfusion process.
According to the invention, the screen printing electrode is prepared by adopting the carbon nanofiber polymer foam material, and the cells are cultured on the carbon nanofiber polymer screen electrode, as shown in fig. 3(a), the size of the cells is matched with the size of the holes on the surface of the polymer, and the cells can grow and attach in the holes, so that the attachment strength of the cells on the surface of the electrode can be greatly increased, the problem of reduction of the number of the cells on the surface of the electrode caused by long-time perfusion of the solution in the experimental process is effectively reduced, and the problem of measurement sensitivity reduction caused by reduction of the number of the cells is solved. Meanwhile, as shown in fig. 3(b), as observed from a high-power scanning electron microscope image, a large number of carbon nanofibers are actually distributed on the surface of the carbon nanofiber polymer material in an orderly manner at a microscopic angle, and when cells are cultured on the surface of the carbon nanofiber polymer material, the carbon nanofibers can be connected with the cells to form a channel, which is beneficial to detecting signals generated by the cells stimulated by the odor substance.
The equivalent circuit of the serial detection electrode of the SAW element is shown in FIG. 4, wherein Co is a static capacitance, Ls, Cs and Rs are a dynamic inductance, a dynamic capacitance and a dynamic resistance of the SAW element. When the detection electrode is connected with the resonator in series, Ce and Re are respectively the equivalent dynamic capacitance and the equivalent dynamic resistance of the object to be detected. The frequency of the SAW load sense electrode is approximately:
in the above formula, the free-load frequency of SAW
Y is the phase parameter of the amplifying circuit, and the conductivity of the measured sample is Ge＝1/ReCapacitor between electrodes Ce＝κε+CpWhere ε is the dielectric constant, CpIs the parasitic capacitance between the wires.
The SAW element is packaged in vacuum, and the parameters of the SAW element are kept highly stable in the detection process, so that the oscillation frequency mainly depends on a dynamic resistor R introduced after a load detection electrodeeDynamic capacitor CeAnd a dielectric constant epsilon. The cell membrane is mainly composed of lipid and has high resistance, and the cell membrane with high resistance and the extracellular fluid with high conductivity at the inner and outer sides form the membraneThe capacitance, and therefore the cell membrane, has general electrical characteristics. In the normal state, taste cell receptor protein in no taste substance stimulation or taste substance molecules and receptor protein molecules are not completely combined, taste cell membrane in non-excited polarization state. If the taste substance molecule vibration frequency and taste cell receptor protein molecule vibration frequency under a suitable external frequency excitation to achieve matching and produce frequency synthesis vibration (i.e. produce the stochastic resonance process), this taste substance molecules and taste receptor protein binding is the strongest, taste cell membrane in excited depolarization state. Cell membrane equivalent resistance R of taste cells in polarized and depolarized stateseAnd an equivalent capacitance CeAnd the dielectric constant epsilon, changes in these electrical parameters will cause changes in the load circuit parameters and ultimately the operating frequency of the SAW element.
For S2: the external frequency of the detection region of the taste detection system is continuously varied during the detection process.
According to classical mechanical analysis, for example a simplest molecule consisting of two atoms with masses m1 and m2, respectively, can be modeled as a spring oscillator consisting of two small spheres connected together by a spring, the vibration of the system being a simple harmonic vibration according to hooke's law, whose vibration frequency is described as:
where K is the force constant, the value of which is determined by the magnitude of the bond energy between the two atoms making up the molecule, and μ is the reduced mass of the diatomic molecule,
the wave number frequency of the mechanical vibration of the diatomic molecule is:
if it isThe molecules are polar molecules and the molecules then both vibrate mechanically and generate vibrations of the electromagnetic field. This vibration frequency of a molecule is called the fundamental frequency of the vibration, and the molecule can follow an integer multiple σ of the fundamental frequencym、2σm、3σm… …, and the frequency is one, two, and three … … order multiples of the corresponding so-called molecular vibrations. If several frequencies of vibration exist in the molecule, under certain conditions two frequencies can produce a coupling mechanism, resulting in a combined frequency vibration with a frequency equal to the sum of the two frequencies.
Each taste molecule (sucrose, glucose, quinine, etc.) has its own specific vibrational frequency, and taste receptor proteins expressed in taste cells also have their own specific vibrational frequencies. The binding of taste molecules to taste receptor proteins is the first step in the development of taste sensation. In previous studies, we often neglected the analysis of the environmental conditions under which taste molecules bind to taste receptor proteins, and simply stimulate taste cells with different taste substances under the same experimental conditions (e.g., frequency).
Under the excitation of a proper external frequency, the two molecules can be matched and generate frequency combination vibration, namely, a stochastic resonance process is generated, the molecules of the taste substances are combined with the taste receptor protein most tightly, so that the generated taste substance detection information is the strongest, and the characterization of the characteristic information of the taste substances is facilitated. If the vibrational frequencies of the taste molecule and taste receptor protein become mismatched under an inappropriate external frequency perturbation, the binding of the two becomes more difficult, at which time the taste detection information becomes so weak that it is difficult to detect.
In the invention, a signal generator is adopted to generate continuously changing external frequency in a detection area of a taste detection system, and specifically, a sine wave signal with the signal amplitude of 0.1mV, the frequency of gradual change in the range of 0-800 Hz and the initial phase of 0 is generated in the detection area of the taste detection system by the signal generator.
For S3: counting the characteristic signals output by the taste detection system under the condition that different external frequencies are applied to the detection area of the taste detection system, and determining the characteristic frequency corresponding to the taste substances according to the statistical result.
In the present invention, a glucose solution with a certain concentration is used as the solution to be detected, and as shown in fig. 5, the statistical result is made into a statistical graph, the abscissa of the statistical graph is the external frequency (i.e., the excitation frequency), and the ordinate of the statistical graph is the output frequency of the taste detection system. In the statistical graph, when the external frequency is 415Hz, the taste detection system output frequency is the maximum, meaning that the external frequency is 415Hz, glucose molecules and mouse taste bud cell receptor protein binding is the most closely, 415Hz as taste substance glucose relative to the taste detection system characteristic frequency.
At present, the difficulty of taste research is that the sensitivity of a sensor is limited by a test measurement technology, and taste detection signals are annihilated under complex background noise, so that the extraction of taste information is always the focus of research work.
In the invention, in order to improve the accuracy of detection data extraction, the output signal of the SAW element is excited by an external modulation signal to generate resonance, and the detection information characteristic value of the SAW element is acquired and used for representing the type and the category of the taste substance. As shown in fig. 2, the stochastic resonance circuit collects the output frequency of the SAW element on the one hand and the external modulation frequency signal generated by the signal generator on the other hand to generate resonance so as to detect and extract the characteristic value of the output signal of the SAW element for qualitative and quantitative detection of the taste substances.
Optionally, the output of the stochastic resonance circuit is connected to a computer, the data is received and analyzed in real time by the computer, and a statistical graph is drawn for viewing.
For S4: the external frequency applied to the detection region of the taste detection system is adjusted and fixed to the characteristic frequency.
After the characteristic frequency of glucose is found in step S3, the external frequency generated by the signal generator is fixed to the characteristic frequency of 415Hz, so that the detection capability of the taste detection system for glucose is always in the best state.
For S5: a plurality of solutions, each solution comprising a different concentration of the taste substance, is detected by the taste detection system.
On the basis that the external frequency is fixed at the characteristic frequency, a plurality of glucose solutions of known concentrations, which differ in concentration, are detected by the taste detection system. Generally, a minimum of 5 parts or more of glucose solution with different concentrations is selected.
For S6: counting the characteristic signals output by the taste detection system when the characteristic frequencies are applied to the detection areas of the taste detection system to detect various solutions, and fitting a calculation formula of the taste detection system for the taste substances according to the result.
The detection results of the taste detection system on glucose solutions with different concentrations are recorded, and a calculation formula is obtained by fitting according to the detection results, wherein the calculation formula can reflect the relation between the glucose concentration and the detected output frequency.
As shown in the following table 1, five glucose solutions with different concentrations were selected and tested by the taste testing system to obtain the following test results:
TABLE 1
| Numbering | 1 | 2 | 3 | 4 | 5 |
| Concentration (ppm) | 2 | 4 | 5 | 8 | 12 |
| Test results (KHz) | 6500 | 6800 | 7200 | 7600 | 8300 |
Fitting the data in table 1 to obtain a calculation formula:
Y＝6166.45+179.61X(R＝0.99326)，
where Y is the frequency of the system output and X is the concentration of glucose, where the fitting coefficient is 0.9776.
The above example is illustrated by taking glucose as an example, and further, different taste substances (such as sucrose, quinine, etc.) are tested by the above method, and finally, the characteristic frequency and calculation formula of each taste substance corresponding to the taste detection system can be obtained, and the invention takes sodium chloride, quinine, citric acid and glutamic acid as examples.
As shown in the following table 2,
TABLE 2
Fitting the detection results of sodium chloride, quinine, citric acid and glutamic acid to obtain:
the fit equation for sodium chloride is: y5585.23 +141.41X (R0.96308),
the fit equation for quinine is: y11833.49 +234.28X (R0.98447),
the fit equation for citric acid is: y8561.78 +45.2X (R0.98861),
the fitting formula of glutamic acid is: y9772.14 +253.85X (R0.98767).
It can be understood that the corresponding characteristic frequency and calculation formula can be obtained by the above method for the existing taste substances. And making a statistical table according to the detected result, wherein the statistical table comprises a plurality of flavor substances, characteristic frequencies and calculation formulas corresponding to the flavor substances, and is convenient to call directly in the future.
By the above method, the characteristic frequency and the calculation formula of each flavor substance can be obtained. On the basis, the invention also discloses a method for detecting the taste substances in the solution by using the taste detection system, which can quickly detect the taste substances contained in the unknown solution and the concentration of each taste substance, and the method can detect the solution containing a plurality of taste substances, as shown in figure 6, and specifically comprises the following steps: s11, detecting the unknown solution by the taste detection system. S12, continuously changing the external frequency of the detection area of the taste detection system during the detection process. S13, counting the signals from the taste detection system when different external frequencies are applied to the detection area of the taste detection system. And S14, obtaining the type and concentration of the taste substances contained in the unknown solution according to the statistical result.
For S11, the unknown solution is detected by the taste detection system.
The specific process of step S11 refers to step S1. In the present invention, glucose, sodium chloride, quinine, citric acid and glutamic acid are selected as the unknown solution, and the concentrations are 2ppm, 4ppm, 5ppm, 8ppm and 12ppm respectively.
For S12, the outside frequency of the detection region of the taste detection system is continuously changed during the detection process.
The specific process of step S12 refers to step S12.
For S13, the characterization signal output by the taste detection system is counted for detection regions of the taste detection system to which different external frequencies are applied.
As shown in the figure, the statistical result is made into a statistical coordinate graph, the abscissa of the statistical coordinate graph is the external frequency, and the ordinate of the statistical coordinate graph is the output frequency of the taste detection system.
For S14, the type of taste substance and the concentration of taste substance contained in the unknown solution are obtained according to the statistical result.
The method includes analyzing the statistical table including the plurality of taste substances and the characteristic frequency corresponding to each taste substance and the calculation formula obtained by the statistical coordinate chart of step S13 and the method to obtain the type of taste substance and the concentration of taste substance contained in the unknown solution, specifically, observing the statistical coordinate chart, if the shape of the statistical curve corresponding to the characteristic frequency of the taste substance recorded in the statistical table in the statistical coordinate is a peak or a trough, the taste substance corresponding to the characteristic frequency is contained in the unknown solution, and substituting the output frequency of the taste sensation detection system corresponding to the characteristic frequency into the calculation formula to obtain the concentration of the taste substance.
As can be seen from the observation of FIG. 7, peaks or valleys appear at the positions (i), (ii), (iii), (iv) and (iv) of FIG. 7, and the external frequencies (i), (ii), (iii), (iv) and (iv) correspond to 415Hz, 430Hz, 495Hz, 519Hz and 577Hz, respectively. The characteristic frequency of the unknown solution is the same as that of glucose, sodium chloride, quinine, citric acid and glutamic acid, so that the first, second, third, fourth and fifth values respectively correspond to the glucose, the sodium chloride, the quinine, the citric acid and the glutamic acid, the unknown solution contains the glucose, the sodium chloride, the quinine, the citric acid and the glutamic acid, and the detection result is consistent with the actual situation.
Furthermore, the system output frequencies corresponding to the first, second, third, fourth and fifth frequencies are 7130KHz, 6120KHz, 12800KHz, 8815KHz and 12650KHz respectively, and the data are substituted into the calculation formulas of glucose, sodium chloride, quinine, citric acid and glutamic acid respectively to obtain the detected concentrations of glucose, sodium chloride, quinine, citric acid and glutamic acid in the unknown solution which are 5.36ppm, 3.78ppm, 1.91ppm, 5.6ppm and 11.34ppm respectively, and are basically consistent with the actual situation.
As shown in Table 3 below, the concentration of the taste substance detected by the taste detection system has a smaller error than the actual concentration.
TABLE 3
| Taste substance | Glucose | Sodium chloride | Quinine (quinine) | Citric acid | Glutamic acid |
| Actual concentration (ppm) | 5 | 4 | 2 | 5 | 12 |
| Detection concentration (ppm) | 5.36 | 3.78 | 1.91 | 5.6 | 11.34 |
| Error of the measurement | 7.29％ | 5.46％ | 4.71％ | 12.04％ | 5.53％ |
Thus, according to the method for detecting a taste substance in a solution by a taste detection system of the present invention, the taste substance contained in the solution at a site and the specific concentration of each taste substance can be rapidly detected.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It should be understood by those skilled in the art that the above embodiments do not limit the present invention in any way, and all technical solutions obtained by using equivalent alternatives or equivalent variations fall within the scope of the present invention.
Claims (5)
1. A method for detecting a taste substance in a solution using a taste detection system, comprising the steps of:
detecting the unknown solution by a taste detection system;
continuously varying the external frequency of the detection region of said taste detection system during the detection process;
counting a signal indicative of an output of said taste detection system under conditions in which a detection region of said taste detection system is subjected to different said external frequencies;
obtaining the type of the taste substances contained in the unknown solution and the concentration of the taste substances according to the statistical result;
the taste detection system characterizes the response of taste cells to taste stimulus by the output frequency of the SAW element;
a signal indicative of said taste detection system is an output frequency of said SAW element;
the specific method of continuously varying the external frequency of the detection area of the taste detection system during the detection process is:
generating a sine wave signal with the signal amplitude of 0.1mV, the frequency gradually changed within the range of 0-800 Hz and the initial phase of 0 in a detection area of the taste detection system through a signal generator;
acquiring an external frequency generated by the signal generator and an output frequency of the SAW element through a random resonance circuit to generate resonance so as to detect and extract the output frequency of the SAW element;
the specific method for obtaining the type of the taste substance contained in the unknown solution and the concentration of the taste substance according to the statistical result comprises the following steps:
combining the statistical result with a statistical table to obtain the types of the taste substances and the concentrations of the taste substances contained in the unknown solution, wherein the statistical table contains a plurality of taste substances, and the characteristic frequency and the calculation formula corresponding to each taste substance;
the specific method for obtaining the type of the taste substance and the concentration of the taste substance contained in the unknown solution according to the statistical result further comprises the following steps:
obtaining a statistical coordinate graph according to the statistical result;
if the shape of the statistical curve corresponding to the characteristic frequency of the taste substance recorded in the statistical table in the statistical coordinate is a peak or a trough, the taste substance corresponding to the characteristic frequency is contained in the unknown solution;
substituting the output frequency of the taste detection system corresponding to the characteristic frequency into the calculation formula to obtain the concentration of the taste substance.
2. The method of detecting taste substances in solution by a taste detection system of claim 1,
the specific method by which the taste detection system characterizes taste cell response to taste stimulus by the output frequency of the SAW element is:
preparing a carbon nanofiber polymer electrode;
culturing mouse taste bud cells on a carbon nanofiber polymer electrode to obtain a detection electrode;
connecting the detection electrode to the SAW element as a load thereof;
and switching on a power supply of the taste detection system and putting the detection electrode into the continuously circulated solution to be detected to obtain the output frequency of the SAW element.
3. The method of detecting taste substances in solution by a taste detection system of claim 2,
unknown solutions contain a variety of taste substances.
4. The method of detecting taste substances in solution by a taste detection system of claim 2,
the SAW element is vacuum packaged.
5. The method of detecting taste substances in solution by a taste detection system of claim 2,
the size of the surface pores of the polymer material used to prepare the carbon nanofiber polymer electrode matches the size of taste cells;
taste cells are attached to the surface pores of the polymeric material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910755005.8A CN110320269B (en) | 2019-08-15 | 2019-08-15 | Method for detecting taste substances in solution by taste detection system |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910755005.8A CN110320269B (en) | 2019-08-15 | 2019-08-15 | Method for detecting taste substances in solution by taste detection system |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110320269A CN110320269A (en) | 2019-10-11 |
| CN110320269B true CN110320269B (en) | 2021-11-02 |
Family
ID=68126212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910755005.8A Active CN110320269B (en) | 2019-08-15 | 2019-08-15 | Method for detecting taste substances in solution by taste detection system |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110320269B (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104089996A (en) * | 2014-01-17 | 2014-10-08 | 浙江工商大学 | Taste cell sensor using surface acoustic wave resonator and preparation method thereof |
| EP3187852B1 (en) * | 2014-08-29 | 2021-01-27 | Aroma Bit, Inc. | Odour identification device and odour identification method |
| CN105021665B (en) * | 2015-02-09 | 2018-03-09 | 浙江工商大学 | Phenylthiourea concentration detection apparatus and detection method based on biological tongue |
| WO2017085796A1 (en) * | 2015-11-17 | 2017-05-26 | 株式会社アロマビット | Odor sensor and odor measurement system |
-
2019
- 2019-08-15 CN CN201910755005.8A patent/CN110320269B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN110320269A (en) | 2019-10-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6243446B2 (en) | Method for analyzing a fluid using a resonant sensor | |
| JP6243445B2 (en) | System for analyzing fluids | |
| Stupin et al. | Bioimpedance spectroscopy: basics and applications | |
| US6556001B1 (en) | Highly time resolved impedance spectroscopy | |
| CN108780056B (en) | Dielectric sensing for sample characterization | |
| JP5905212B2 (en) | Apparatus and method for measuring prothrombin time or both prothrombin time and hematocrit by analyzing changes in reactance in specimen | |
| CN102375031B (en) | Device and method for testing sound absorbing performance of material | |
| WO2008112635A1 (en) | Multi-channel lock-in amplifier system and method | |
| US6885960B2 (en) | Methods and devices for performing impedance spectroscopy | |
| CN110320268B (en) | Method for characterizing taste substances in solution by taste detection system | |
| CN102973267A (en) | Tissue category identification device through a plurality of measuring technique | |
| CN102954985A (en) | Data analysis method for electrical impedance type quick bacteria detection sensor | |
| Gabriel et al. | Use of time domain spectroscopy for measuring dielectric properties with a coaxial probe | |
| US20140087451A1 (en) | Acoustic wave (aw) sensing devices using live cells | |
| CN110320269B (en) | Method for detecting taste substances in solution by taste detection system | |
| CN108020565A (en) | Blood sugar concentration detection method based on neural network algorithm | |
| WO2007054700A1 (en) | Measurement of the electrical impedance frequency spectrum | |
| CN103528672A (en) | Magneto acoustic signature analysis method based on spectral analysis and time domain correlation method | |
| TWI303713B (en) | ||
| CN109632612A (en) | A kind of cell resistance anti-detection system and method simultaneously with extracellular field potential high throughput | |
| CN109116014A (en) | A kind of electrochemical immunosensor and its preparation method and application based on Janus particle | |
| Bloomfield et al. | Membrane hydrophone phase characteristics through nonlinear acoustics measurements | |
| CN108007825A (en) | A kind of liquid viscosity test method based on drop mechanical oscillation | |
| DE102006026894A1 (en) | Non-optical reading of test zones | |
| CN115656898A (en) | Magnetic nanoparticle magnetization response and frequency spectrum measurement device and method under excitation of multi-frequency magnetic field |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |