JP3066796B2 - Spicy electrode and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spicy electrode and a method for producing the same, and more particularly, to a spicy electrode capable of determining the type of spicy contained in food and the like and measuring the concentration of the spicy component, and a spicy electrode therefor. It relates to a manufacturing method.

[0002]

2. Description of the Related Art Among the tertiary industries, food-related industries have a large working population and are required to respond to diversified consumer needs. Conventionally, a taste sensor has been studied as a taste discrimination method indispensable for improving the quality of food, but a sensor for detecting spiciness has not been developed yet. Spicy components are known to have appetite enhancement and medicinal effects, but their detection methods currently rely on human sensory tests and traditional artisan techniques.

There are five taste components: sour, salty, bitter, sweet and umami, and spiciness is not included in the taste.

[0004] The following are known as prior arts using "spicy" and "electrode" or "spicy" and "sensor" as keywords.

In Japanese Patent Publication No. 58-34777, "Galvanic
A taste curve to be measured is put into an electrolyte of a cell, and a characteristic curve showing a temporal change of a potential appearing on both electrodes of the cell is obtained, and the shape of the characteristic curve has the taste substance. A taste measurement method has been proposed in which a basic taste is measured, and the degree of taste of the taste substance is quantitatively measured from the peak value of a specific frequency component corresponding to the determined basic taste.

In Japanese Patent Publication No. 62-10145, "Moisture-purified molasses in the production of purified sugar is subjected to ultrafiltration using an ultrafiltration membrane having a cut-off molecular weight of 20,000 or less. To 75% desalinated sugar cane extract ".

[0007] Japanese Patent Application Laid-Open No. 60-153789 discloses that a ceramic container having a cylindrical raised bottom has an alcohol content of 25% or less.
45% of sake is added, and a high-voltage arc is generated using the thorium-tungsten alloy as a target in the raised bottom of the container to emit thermoelectrons from the thorium-tungsten alloy. "Sake fast-growing method" and "Ceramic container with cylindrical raised bottom to hold fresh sake, means to generate high-voltage arc in the raised bottom of cylindrical container, and placed in the arc And a thorium-tungsten alloy piece that discharges thermionic electrons.

In Japanese Patent Application Laid-Open No. Hei 7-136172, it is described in Japanese Unexamined Patent Publication No. Hei 7-136172 that "the object to be measured is put into the oral cavity of a vertebrate other than a human for a certain period of time, or is brought into contact with the tongue for a certain period of time.
A taste measurement method that detects the temporal change in the response intensity of nerve cells that respond specifically to a single taste ”and“ discriminating the output level from the electrodes that come into contact with the nerve cells of non-human vertebrates ” A taste measuring device having a level discriminating means, a calculating means for integrating and calculating the output of the level discriminating means, and a display means for displaying an output of the calculating means. "

On the other hand, Japanese Patent Application Laid-Open No. 4-324351 discloses a sensor for measuring a taste component which is a sensation close to spiciness.
A sensor comprising (1) and a hydrophobic group (2) chemically bonded to the substrate electrode, wherein the hydrophobic group covers the entire surface of the substrate electrode in contact with the solution to be measured. And
The substrate electrode is a carbon-based electrode, and the chemical bond is an amide bond,
At least one of an ester bond, an ether bond, a ketone bond, a carbon-carbon bond or a carbon-nitrogen bond, or the substrate electrode is a metal electrode or a metal oxide semiconductor electrode, and the chemical bond is an amide bond, Amino bond,
It is at least one of an ester bond and an ether bond.

Japanese Patent Application Laid-Open No. Hei 4-238263 discloses a taste sensor and a method for manufacturing the same. “At least a part of the surface has a property of being familiar with the hydrophobic portion of the molecule of the bitter substance or the hydrophobic property of the amphipathic molecule. A substrate (1) covered with a substance having a property close to the site, and a molecule group or a hydrophobic part and a hydrophilic part of a bitter substance adhered over the substance having the property close to the hydrophobic part of the substrate. A taste sensor comprising an amphipathic molecule group (3) having) and a step of forming a monolayer of a molecule group of a bitter substance or an amphipathic molecule group having a hydrophobic site and a hydrophilic site on the water surface (10 ), The step of preparing a substrate at least a part of which is covered with a substance exhibiting hydrophobicity (6, 7) and the substrate surface is a single molecule of the molecule group of the bitter substance or the amphipathic molecule group Contacting the water surface on which the film is formed More, the manufacturing method of the taste sensor consisting the step (11) for regularly forming a monomolecular film on the substrate "has been proposed.

[0011]

Among the prior arts using the keywords "spicy" and "electrode" or "spicy" and "sensor" as the keywords, in the case of the taste measurement method proposed in Japanese Patent Publication No. 58-34777, , Salty taste is to be detected, but spiciness is not to be detected, and no detection of spiciness is described. Further, a conductor or platinum is used as it is as an electrode constituting the galvanic cell.

In the method for producing sugar cane extract proposed in Japanese Patent Publication No. 62-10145, an electrode for passing electricity when desalting by electrophoresis is targeted, but an electrode for detecting hotness is used. No description is made, and there is no description about the detection of spiciness shown in the present invention. .

[0013] In addition, in the case of the rapid brewing method and apparatus proposed in Japanese Patent Application Laid-Open No. 60-153789, an electrode for applying a high voltage to sake is targeted, but an electrode for detecting hotness is targeted. No, and there is no description of the detection of spiciness shown in the present invention.

[0014] The taste measuring method and measuring device proposed in Japanese Patent Application Laid-Open No. 7-136172 are directed to electrodes brought into contact with intraoral nerve cells, but detect spicy solution components and concentrations. It is not intended for electrodes to be detected, and because it measures the electric potential when the oral cells of the vertebrate respond to the taste of the detection target, uncertainties are added depending on the health and environmental conditions of the vertebrate. Not only is it difficult to obtain accurate measurement results due to the ease, but also there is a problem that there is a high risk of damaging vertebrate nerve cells because electrodes must be attached to vertebrate nerve cells.

As is clear from the above, it can be understood that there is no technology relating to spicy electrodes for detecting the type and concentration of spicy at present.

In the case of the sensor proposed in Japanese Patent Application Laid-Open No. 4-324351, when a molecule having a hydrophobic group and a hydrophilic group is coated on the electrode surface, the hydrophobic group is formed by an organic chemical reaction such as an amide bond or an ester bond. A method of binding and orienting the hydrophilic group toward the measurement solution side to determine the type and concentration of taste is adopted. However, in the electrode made by the above-described means, for molecules having two or more hydrophilic groups, a plurality of hydrophilic groups are directed to the solution side. There is a problem that poor selectivity is expected. There is no description about detection of spiciness.

In the case of the taste sensor proposed in Japanese Patent Application Laid-Open No. Hei 4-238263 and a method of manufacturing the same, a monomolecular film having a hydrophilic group oriented on the surface side of the sensor substrate using an LB film or a modification method is used. The method of forming and obtaining a taste sensor is adopted.
However, such a sensor also has poor selectivity in judging a difference in the length of the hydrophobic group and the like. In addition, since the sensor surface is a monomolecular film, it is extremely thin, and there is a problem that the hydrophobic group is easily peeled off and the durability is poor. There is no description about detection of spiciness.

It is known that spicy components have effects such as appetite enhancement and medicinal effects. However, as mentioned above, spicy components are included in the taste components defined by these sensors for measuring taste. Not. Further, there is no description in the taste sensor for detecting the type and concentration of the spicy component. In addition, there is no report in the past on spicy electrodes and methods for producing spicy electrodes that can selectively detect spicy in other academic literatures and the like.

An object of the present invention is to provide a spicy electrode for determining the type of spicy using the potential indicated by the electrode and measuring the concentration of the spicy component, and a method for producing the same.

[0020]

As a result of intensive studies, the present inventor has determined the type of spicy contained in foods and the like, and performed electrophoresis by changing the type of electrolytic solution in order to determine its concentration. A modified electrode was fabricated. Then, it was found that electrodes having different potentials can be obtained by fixing a spicy component or a plurality of molecules coexisting in a plant containing the spicy component on the electrode surface and controlling the orientation state thereof by electrophoresis. The spicy electrode and the method for producing the same according to the present invention have been made based on the above findings.

The spicy electrode of the present invention is characterized in that the surface of the supporting medium is coated with a spicy component or a precipitate of a component contained in a plant containing the spicy component.

The support medium may be made of a material which is electrically conductive and can measure the potential for determining the type and concentration of the spicy component in a solution containing the spicy component.

The materials for which the potential can be measured are copper, silver,
Any of a conductive material of gold, platinum, and carbon or a semiconductor material of silicon and germanium may be used.

In the method for producing a spicy electrode according to the present invention, while applying an electric field in a solution containing a spicy component or a component contained in a plant containing the spicy component, the component is electrophoresed on a supporting medium side to precipitate the component. The deposit is coated on the surface of the supporting medium.

The solution may be a solution containing an organic solvent or a pH value.
May be prepared as a solution.

The support medium may be made of a material which is electrically conductive and can measure a potential for determining the type and concentration of the spicy component in a solution containing the spicy component.

Materials which can measure the potential are copper, silver,
Any of a conductive material of gold, platinum, and carbon or a semiconductor material of silicon and germanium may be used.

[Operation] The present invention discriminates the type of spicy,
For measuring the concentration of spicy components, add a spicy component to a solution containing an organic solvent, adjust the pH, and then perform electrophoresis to perform a spicy component or a plant containing a spicy component on the electrode surface that is a supporting medium. The molecular orientation state of a plurality of components contained therein is controlled and fixed. The immobilized state on the surface of the supporting medium is that the ions eluted from a part of the supporting medium and the spicy component electrophoresed form a compound, and are also electrostatically bound by the charge of the molecule showing the spicing. However, in the present invention, the precipitate is crosslinked with glutaraldehyde in order to strengthen the fixation state of the spicy component on the surface of the support medium. When measuring the type and concentration of the spicy component using the obtained spicy electrode, the potential of the unknown sample solution is measured using a spicy electrode that shows a different potential depending on the manufacturing conditions of the spicy electrode, and the type and concentration of the spicy component are measured. Ask.

According to the spicy electrode of the present invention, a potential corresponding to the type and concentration of the spicy component can be obtained by changing the manufacturing conditions of the spicy electrode. By comparing the potential of the unknown sample and the potential of the known sample measured using the plurality of obtained spicy electrodes, it becomes possible to obtain the type and concentration of the spicy component of the unknown sample.

[0030]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below.

A conductive support medium surface such as a metal or a semiconductor is coated with a spicy component or a precipitate of a component contained in a plant containing the spicy component.

The support medium is made of a material which is conductive and can measure the potential in order to know the type and concentration of the spicy component in a solution containing the spicy component.

The deposit is a spicy component or a plant component containing the spicy component.

While applying an electric field in the solution containing the spicy component, the spicy component or the component in the plant containing the spicy component is electrophoretically deposited on the surface of the supporting medium.

The solution is a solution containing an organic solvent. The organic solvent dissolves the spicy component or components in the plant containing the spicy component, adjusts the charge state of the spicy component or the molecule in the plant containing the spicy component, and fixes the spicy component molecules on the surface of the supporting medium by electrophoresis At this time, it is used to change the orientation state of the molecules depending on the concentration of the organic solvent.

The solution is a solution whose pH has been adjusted. When the pH-adjusted solution prepares the charge state of the spicy component or the molecule of the spicy component in the plant containing the spicy component, and immobilizes the spicy component molecule on the support medium surface by electrophoresis,
Used to change the orientation of molecules at pH. Also,
The pH value is about 3 to 12 because the spicy component is electrophoresed on the support medium.

According to these matters, the potential for measuring the type and concentration of the spicy component differs depending on the type of the electrolyte solution used in the production of the spicy electrode obtained by electrophoresis. To determine the type and concentration of the spicy component of an unknown sample by comparing the potential of each of the unknown samples measured using multiple different spicy electrodes with the potential of that of the known sample and finding a match. Can be done.

[0038]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS First, a method for manufacturing a spicy electrode will be described below.

1-1 The supporting medium for the spicy component used as the electrode was a copper wire having a diameter of 0.8 mm and a length of 150 mm, the side of which was enamel-coated. As a support medium for the spicy component, in addition to the copper, silver, gold, platinum, conductive materials such as carbon, silicon,
A semiconductor material such as germanium may be used.

1-2 Length of one end of enamel-coated copper wire
Polished with # 1000 emery paper about 0.1mm.

1-3 The end of the polished copper wire was immersed in 50% nitric acid to form a cathode, and platinum was used as the anode, and a DC voltage of 2 V was applied for 1 minute.

1-4 The end of the electrolyzed copper wire was washed with pure water.

1-5 Apply 30 g of glycerin to the end of the copper wire after washing.
It was immersed for 2 seconds to provide a support medium for the spicy component. Glycerin is used to reduce the diffusion rate of the spicy component that migrates to the end surface of the copper wire. In addition to glycerin, examples include polyvinyl alcohol, polyacrylamide, and agar.

1-6 Preparation of Spicy Electrode As a method for preparing a solution containing a spicy component, 0.01 g of allyl isothiocyanate, one of the spicy components, was added to 0.5 ml of ethyl alcohol.
(cc) and adjust the pH value of the solution to a constant p between 3 and 12.
To obtain the H value, sulfuric acid or sodium hydroxide is added, and then water is added to 1 ml (cc).

As the spicy component, in addition to allyl isothiocyanate, parahydroxybenzylisothiocyanate, which is an extract of spicy acid, piperine, capsaicin, zingerone, jogaol, or a plant containing the spicy component, wasabi, pepper, pepper, and ginger And spices.

The ethyl alcohol used as the organic solvent dissolves the spicy component or the component in the plant containing the spicy component, and adjusts the surface charge of the spicy component or the component in the plant containing the spicy component. In addition to ethyl alcohol, acetone, ethyl acetate, methyl isobutyl ketone, hexane and the like can be mentioned.

1-7 As a solution containing a spicy component for producing a spicy electrode, a plurality of solutions having different pH values are prepared. For example, the pH value of a 1% solution of allyl isothiocyanate, which is a hot component of wasabi, at the time of manufacturing a hot electrode is adjusted to 3, 7, 1
2

1-8 The end of the copper wire treated in steps 1-1 to 1-5 was immersed in the solution containing the spicy component prepared in steps 1-6 and 1-7, and the copper wire was used as an anode. A platinum wire was used for the cathode, and a DC current of 1 mA was applied between the copper wire and the platinum wire for 1 minute.

1-9 After washing the end of the energized copper wire with pure water, it is immersed in glutaraldehyde for 30 seconds.

1-10 After the steps 1-8 and 1-9 were repeated once, the surface of the supporting medium coated with the spicy component was washed with pure water to obtain a spicy electrode.

Next, a method for measuring the type and concentration of spiciness using the spicy electrode manufactured through the above-described steps will be described below.

2-1 In order to know the spicy concentration, a solution was prepared in which spicy components having different concentrations were dissolved. When the spicy component to be detected is, for example, allyl isothiocyanate, 0.0001 g to 0.1 g of allyl isothiocyanate is dissolved in 5 ml (cc) of ethyl alcohol, and 0.1 ml (cc) of a potassium chloride solution having a concentration of 0.2 g / l (liter). Was added, water (pure water) was added to make 10 ml (cc), and an allyl isothiocyanate solution having a concentration of 0.001% to 1% was prepared.

2-2 Before measuring the potential of the spicy electrode in the solution containing the spicy component, stabilize the potential in a 0.2 g / l (liter) potassium chloride solution.

2-3 A silver-silver chloride electrode was used as a reference electrode for the spicy electrode produced in the above steps 1-1 to 1-10.
As shown in (1), the spicy electrode 1 and the comparative electrode 2 are immersed in a solution 3 containing a spicy component, and the potential is measured using a potentiometer 4 having a high input impedance.

Specific examples of the present invention will be described together with comparative examples. The spicy electrode was manufactured according to the steps 1-1 to 1-10, and the type and concentration of the spicy component were measured according to the measuring methods 2-1 to 2-3.

Example 1 and Comparative Example 1 In this example and Comparative Example, the concentration of the spicy component in the spicy electrode in which the surface of the supporting medium was coated with the precipitate of the spicy component and the concentration of the spicy component in the electrode in which the surface was not coated with the spicy component were determined. This is an experiment for examining the relationship with the potential.

Conductive copper (Cu) or silver (Ag) is used as a supporting medium, and its surface is adjusted to pH with sodium hydroxide solution.
5% containing 1% allyl isothiocyanate adjusted to a value of 7
Electrophoresis in 0% ethyl alcohol aqueous solution was performed, and a spicy electrode coated with a precipitate of allyl isothiocyanate as a spicy component (Example of the present invention) and an electrode not coated with a spicy component on the surface (Comparative Example) Prepared.

Separately, allyl isothiocyanate solutions were prepared at a concentration of 0.001%, 0.01%, 0.1% and 1% with a 50% aqueous ethyl alcohol solution containing potassium chloride at a concentration of 2 mg / l (liter).

The hot electrode (the surface of the supporting medium is coated with allyl isothiocyanate) and the electrode (no coating) are immersed in allyl isothiocyanate solutions having different concentrations.
The potential was measured for each concentration of the allyl isothiocyanate solution. The measurement results are shown in FIG. 2 (effect of the allyl isothiocyanate-coated electrode) with the potential on the vertical axis and the allyl isothiocyanate concentration on the horizontal axis. In FIG. 2, □ indicates a copper electrode coated with allyl isothiocyanate, + indicates a copper electrode, Δ indicates a silver electrode coated with allyl isothiocyanate, and Δ indicates a silver electrode.

As can be seen from FIG. 2, the potential of the spicy electrode in which the surface of the supporting medium comprising the copper electrode or the silver electrode is coated with allyl isothiocyanate tends to decrease as the concentration of allyl isothiocyanate increases. However, in the case of a copper electrode or a silver electrode which is not coated with allyl isothiocyanate as a comparative example, the potential tends to be almost constant even when the allyl isothiocyanate concentration is increased. This indicates that the spicy electrode in which the surface of the supporting medium is coated with the precipitate of the spicy component has selectivity for spiciness.

Example 2 In this example, an experiment was conducted to determine whether or not a component contained in a plant containing a spicy component can be detected by using a spicy electrode having the surface of a supporting medium coated with a precipitate of the spicy component. is there.

Conductive copper (Cu) or silver (Ag) is used as a supporting medium, and its surface is adjusted to pH with sodium hydroxide solution.
5% containing 1% allyl isothiocyanate adjusted to a value of 7
Electrophoresis was performed in a 0% ethyl alcohol aqueous solution to prepare a spicy electrode coated with a precipitate of allyl isothiocyanate as a spicy component.

Separately, grated wasabi, a plant containing a spicy component, was added to an aqueous solution containing 50% ethyl alcohol to give a concentration of 0.001%, 0.01%, 0.1%, 1%.
A wasabi solution was prepared.

The spicy electrode (support medium coated with allyl isothiocyanate) was immersed in wasabi solutions having different concentrations, and the potential was measured for each concentration of the wasabi solution. The measurement results are shown in FIG. 3 (influence of the spicy component supporting medium) with the potential on the vertical axis and the wasabi concentration on the horizontal axis. In FIG. 3, the symbol □ represents a copper electrode coated with allyl isothiocyanate, and the symbol Δ represents a silver electrode coated with allyl isothiocyanate.

As is apparent from FIG. 3, the potential of the spicy electrode in which the surface of the supporting medium composed of a copper electrode or a silver electrode was coated with allyl isothiocyanate, as shown in the example, tended to decrease as the wasabi concentration increased. As described above, since the potential varies depending on the concentration of spiciness irrespective of the type of the supporting medium, it can be seen that the metal, which is a conductive material, can be used as a supporting medium for the spicy component.

Example 3 In this example, the relationship between the spicy component and the potential in a solution containing spicy components having different concentrations was investigated using spicy electrodes having different pH values of the solution when the surface of the supporting medium was coated with the spicy component. It is an experiment.

Using conductive copper (Cu) as a supporting medium, grated wasabi, a plant containing a spicy component, was added to a surface of a 50% ethyl alcohol aqueous solution at a concentration of 1%. Preparation and pH adjustment to 3, pH adjustment with sodium hydroxide to pH 7 and pH adjustment with sodium hydroxide to pH 12 to cause electrophoresis in a solution, and precipitation of spicy components A spicy electrode having a different pH value of the solution when the object was coated was prepared.

Separately, allyl isothiocyanate solutions were prepared at a concentration of 0.001%, 0.01%, 0.1%, and 1% with a 50% aqueous ethyl alcohol solution containing potassium chloride at a concentration of 2 mg / l (liter).

The spicy electrodes having different pH values (coated with a wasabi component on the surface of the support medium) were immersed in allyl isothiocyanate solutions having different concentrations, and the potential was measured for each allyl isothiocyanate concentration. The measurement results are shown in FIG. 4 (influence of pH value during electrode production) with the potential on the vertical axis and the allyl isothiocyanate concentration on the horizontal axis. In FIG. 4, the symbol □ indicates the pH value at the time of manufacturing the spicy electrode, the symbol Δ indicates the pH value at the time of manufacturing the spicy electrode, and the symbol Δ indicates the pH value at the time of manufacturing the spicy electrode.

As is apparent from FIG. 4, when the concentration of allyl isothiocyanate is in the range of 0.01% to 1%, the relationship between the logarithm of the concentration and the potential is almost linear.

The inclination is p at the time of manufacturing the hot electrode.
If the logarithm of the concentration differs by 1 irrespective of the H value, a difference of about 40 mV occurs. Also, it can be seen that a spicy electrode having a low pH value during production has a lower potential than a spicy electrode having a high pH value during production. This shows that the potential changes by changing the pH value of the precipitate coated on the surface of the support medium during the production of the hot electrode.

Example 4 This example is an experiment for examining the type and concentration of a spicy component when the type and concentration of the spicy component are unknown.

Using conductive copper (Cu) as a supporting medium, the surface thereof was subjected to electrophoresis in a 50% aqueous ethyl alcohol solution containing 1% of each of wasabi, allyl isothiocyanate, pepper and piperine to precipitate a spicy component. A spicy electrode having a different spicy component and covering the object was prepared. The wasabi solution was adjusted with sodium hydroxide so that the pH value of the solution containing the spicy component at the time of producing the spicy electrode was 7.
The pH of the allyl isothiocyanate solution was adjusted with sodium hydroxide, the pH of the pepper solution was adjusted with sodium hydroxide, and the pH of the piperine solution was adjusted with sodium hydroxide.

Separately, a wasabi solution having a concentration of 0.001%, 0.01%, 0.1%, and 1% with a 50% aqueous solution of ethyl alcohol containing 2 mg / l (liter) of potassium chloride was prepared as follows:
It also contains potassium chloride at a concentration of 2 mg / l (liter).
Concentration of 0.001%, 0.01%,
Pepper solutions of 0.1% and 1% were prepared.

Each of the spicy electrodes having a different spicy component was immersed in a wasabi solution or a pepper solution having the different concentration, and the potential was measured for each wasabi concentration or for each pepper concentration. Then, the measurement results are plotted with the potential on the vertical axis and the wasabi concentration or the pepper concentration on the horizontal axis in FIG.
Concentration measurement with pepper electrode) on the left (wasabi solution)
And on the right (pepper solution). In FIG. 5, the symbol □ indicates a spicy electrode coated with allyl isothiocyanate (hereinafter referred to as allyl isothiocyanate electrode), the symbol + indicates a spicy electrode coated with wasabi (hereinafter referred to as wasabi electrode), and the symbol ◇ indicates spicyness coated with piperine. An electrode (hereinafter, referred to as a piperine electrode), and a triangle indicates a spicy electrode coated with pepper (hereinafter, referred to as a pepper electrode).

As is clear from FIG. 5, the potential of any spicy electrode tends to decrease as the concentration of the spicy component solution to be measured increases. The slope is different between the wasabi solution and the pepper solution. Also, the slope is similar between the wasabi electrode and the allyl isothiocyanate electrode,
The slope is similar for pepper and piperine electrodes.
As described above, since allyl isothiocyanate is a hot extract of wasabi and piperine is a hot extract of pepper, the potential of the hot extract can be estimated from the potential of a hot electrode manufactured using plants containing hot ingredients. I can do it.

Therefore, in order to determine the type by determining the type of spicy component in the unknown sample and determine the concentration, these spicy electrodes are used to measure in advance the potential for each concentration of various spicy solutions. Next, immerse various spicy electrodes in an unknown sample solution and measure the potential to obtain them.Compare those measured potentials with the potentials of various spicy electrodes measured in advance. By determining the type and concentration of the spicy component of the solution having the same potential, the type and concentration of the spicy component in the unknown sample can be determined.

As an example, an allyl isothiocyanate electrode, a wasabi electrode, a piperine electrode and a pepper electrode are immersed in a wasabi solution having a concentration of 0.1%, and the measured potential is shown in FIG. 5 as A (allyl isothiocyanate electrode). B
(Wasabi electrode), C (piperine electrode) and D (pepper electrode).

As shown in FIG. 5, the value of the potential A of the allyl isothiocyanate electrode and the value of the potential B of the wasabi electrode were about 0.
It is immersed in a 02% pepper solution and measured, and shows the same values as the potential A 'of the allyl isothiocyanate electrode and the potential B' of the wasabi electrode obtained. However, the potential C ′ of the pepper electrode obtained by immersion in the pepper solution and measurement was measured.
Is different from the potential D of the pepper electrode measured with the wasabi solution, and the potential D 'of the piperine electrode obtained by immersion in the pepper solution and measured is different from the potential C of the piperine electrode measured with the wasabi solution. Is different.

Using these four electrodes, the type and concentration of the solution having the same potential at each electrode are 0.1%
Limited to wasabi solution. From this, it is possible to determine the type and concentration of spiciness of the unknown sample solution by using a plurality of electrodes.

As described above, by using a plurality of electrodes which do not exhibit the same potential even when the type and concentration of the unknown sample solution to be measured are changed, the potential is measured by changing the concentration of the solution containing various spicy components. By doing so, the type and concentration of spiciness of the unknown sample solution can be determined.

In Examples 1, 2, 3, and 4, copper (Cu) or silver (Ag) was used as a supporting medium for coating the spicy component or the precipitate of the component contained in the plant containing the spicy component. The invention is not limited to this, and gold (A
u), a conductive material such as platinum (Pt) or carbon (C), or a semiconductor material such as silicon (Si: silicon) or germanium (Ge) may be used.

In Examples 1, 2, 3, and 4, ethyl alcohol was used as an organic solvent when producing a hot electrode. However, the present invention is not limited to this. Ethyl acetate, methyl isobutyl ketone, hensan and the like may be used.

[0084]

According to the spicy electrode of the present invention, since the surface of the supporting medium is coated with the spicy component or the precipitate of the spicy component contained in the plant containing the spicy component, a plurality of spicy electrodes having different production conditions are used. By comparing the potential of each of the unknown samples measured with the corresponding potential of the known sample and finding a match, the type of spicy component contained in the food can be determined very easily. In addition, there is an effect that the concentration can be obtained.

When a conductive material such as copper, silver, gold, platinum, or carbon, or a semiconductor material such as silicon or germanium is used as the material capable of measuring the potential for the support medium,
It is possible to provide a hot electrode showing a different potential depending on the type of the supporting medium.

When the method for producing a spicy electrode according to the present invention is used, the type of spicy component contained in the spicy component or the plant containing the spicy component is changed by changing the type of spicy component of the solution containing the spicy component used in the production of the spicy electrode. Is electrophoresed on the support medium side, and when coating on the support medium surface, the orientation state of the spicy component or the molecules of the spicy component in the plant including the spicy component can be controlled, and the type and concentration of the spicy component This has the effect of easily producing a spicy electrode for examining the temperature.

When the solution is a solution containing an organic solvent, a non-water-soluble spicy component can be dissolved to increase the concentration of the spicy component during electrophoresis. When the solution is adjusted to a pH-adjusted solution, the polarity of the hydrophilic group of the spicy component is changed, and the orientation state of the spicy component molecules on the surface of the supporting medium can be controlled.

When a conductive material such as copper, silver, gold, platinum, or carbon, or a semiconductor material such as silicon or germanium is used as a material capable of measuring the potential for the support medium,
In addition to being able to easily perform electrophoresis of spicy components,
A hot electrode exhibiting a different potential can be easily obtained depending on the type of the supporting medium.

[Brief description of the drawings]

FIG. 1 is an explanatory view of an example of a method for measuring the potential of a solution containing a spicy component using the spicy electrode of the present invention,

FIG. 2 is a characteristic diagram showing the relationship between the concentration of the spicy component and the measured potential for comparing the spicy electrode of the present invention with an electrode not coated with the spicy component;

FIG. 3 is a characteristic diagram showing a relationship between a spicy component concentration and a measured potential for comparing spicy electrodes with different supporting media;

FIG. 4 is a characteristic diagram showing the relationship between the concentration of a spicy component and the measured potential for examining the effect of a pH value during the production of a spicy electrode;

FIG. 5 is a characteristic diagram showing the relationship between the spicy electrode used, the concentration of the spicy component and the measured potential when the type and concentration of the spicy component are unknown.

[Explanation of symbols]

1 hot electrode, 2 reference electrode, 3 solution containing hot component, 4 potentiometer with high input impedance.

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁷ identification code FI A23L 1/225 A23L 1/225 (58) Investigated field (Int.Cl. ⁷ , DB name) G01N 27/416 A23L 1/22 A23L 1/221 A23L 1/225 JICST file (JOIS)

Claims (7)

(57) [Claims] 1. A spicy electrode characterized in that the surface of a supporting medium is coated with a spicy component or a precipitate of a component contained in a plant containing the spicy component. 2. The method according to claim 1, wherein the support medium is a material which is conductive and can measure a potential for knowing the kind and concentration of the spicy component in a solution containing the spicy component. Spicy electrode. 3. The material whose potential can be measured is copper, silver,
3. The spicy electrode according to claim 2, wherein the sponge electrode is any one of a conductive material of gold, platinum and carbon or a semiconductor material of silicon and germanium. 4. While applying an electric field in a solution containing a spicy component or a component contained in a plant containing the spicy component, the component is subjected to electrophoresis on the support medium side to precipitate, and the precipitate is coated on the surface of the support medium. A method for producing a spicy electrode. 5. The method according to claim 1, wherein the solution is a solution containing an organic solvent or p solution.
5. The method according to claim 4, wherein H is a prepared solution.
Item 14. The method for producing a spicy electrode according to item 4. 6. The support medium according to claim 4, wherein said support medium is a material which is conductive and can measure a potential for knowing the kind and concentration of the spicy component in a solution containing the spicy component. Item 6. The method for producing a spicy electrode according to Item 5. 7. The material whose potential can be measured is copper, silver,
7. The method for producing a spicy electrode according to claim 6, wherein the material is one of a conductive material of gold, platinum and carbon or a semiconductor material of silicon and germanium.