JP3105940B2 - Sensor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a concentration sensor for a non-electrolyte aqueous solution. It is intended for use as a sensor for human senses, especially for taste.

[0002]

2. Description of the Related Art The same applicant has previously filed a patent application for the invention of "taste sensor and its manufacturing method" (Japanese Patent Application No. 1-1908).
No. 19; hereinafter referred to as the prior application A of the same applicant), according to the description and drawings, a so-called lipid molecule group housed in a surface matrix of a certain high molecular polymer with a specific molecular arrangement, It was shown that the sensor could be sensitive to saltiness, sourness, bitterness, and sweetness called basic taste. Moreover, it has been shown that this type of sensor can measure taste instead of taste, which is one of the human five senses.

[0003] To explain this in a little more detail, in the prior application A of the same applicant, for example, polyvinyl chloride (PVC) is used as a polymer, and a plastic such as dioctyl phthalate (DOP) is used. Agent and lipid are roughly 2:
The mixture at a weight ratio of 3: 1 was melted in tetrahydrofuran (THF), transferred to a flat-bottomed container, and kept on a uniformly heated plate at about 30 ° C. for 2 hours to volatilize the THF, A membrane, ie, a lipidic molecular membrane housed within a PVC surface matrix, has been obtained. Experiments have confirmed that this lipid membrane serves as a taste sensor. At this time, when the lipid membrane is immersed in an aqueous solution of potassium chloride (KCl), it appears that the hydrophilic groups of the lipid molecules are arranged in a face-up manner on the surface of the lipid membrane, and the sensor (membrane potential) It was shown that the sensitivity and stability were improved (Japanese Patent Application No. 1-190819).

However, using a lipid membrane formed in this way as a sensor, although a measurement result can be obtained to a certain extent, the production method of placing lipid molecules in the surface matrix of a high molecular polymer requires a molecular level. Structure is not constant,
In other words, it is not always possible to obtain a constant surface matrix itself, and it is difficult to guarantee that a lipid membrane containing lipid molecules is always of constant quality. The orientation of the reactive molecules is also poor, and therefore, the measurement of the membrane potential and the electric resistance is likely to cause variations in the data and the sensitivity is insufficient.

[0005] In addition, the types of lipid molecules that can be relatively easily accommodated in the surface matrix of a high molecular polymer have been limited. For example, phosphatidylcholine (P
Lipids constituting a biological membrane, such as C), have poor compatibility with a polymer material such as polyvinyl chloride (PVC), and thus it has been difficult to form a lipid membrane used for a taste sensor. As a means for solving the above-mentioned problem, the same applicant has previously filed a patent application for the invention of “taste sensor and its manufacturing method” (Japanese Patent Application No. Hei 3-20450; hereinafter referred to as prior application invention B of the same applicant). ), The specification and drawings show a new method of forming a single layer of amphipathic molecules and bitter tastants, which allows the sensitivity to be higher than that of the prior invention A of the same applicant. It has been shown that the sensor can be improved, the stability of the measurement can be obtained, the variation in the measured value of each sensor is small, and a sensor having logarithmic linearity can be obtained.

[0008] This will be described in a little more detail. In the prior application B of the same applicant, for example, it is covered with a substance having a property of being familiar with a hydrophobic portion of an amphipathic molecule group or a bitter substance molecule group. A monolayer (monomolecule) in which the hydrophilic group of the amphipathic molecule group or the bitter substance molecule group is exposed to the surface using the LB method or the modification method on the substrate on which Film) was formed. As described above, it has been experimentally shown that the sensor surface can be made closer to human taste characteristics by forming a uniform monolayer. Taking this result into consideration that the taste receiving membrane of the living body is a uniform bilayer membrane, it can be said that this is an ideal membrane as a taste sensor.

[0007]

However, by making the sensor surface a uniform monolayer, the characteristics become ideal, but the film of the same applicant's prior application B has a problem in durability. . It is fixed to the base membrane only by the suction force between the amphipathic substance or bitter substance and the portion of the base membrane that is close to the hydrophobic group and the hydrophobic group of the amphiphilic substance or bitter substance and water. This is because the lipid membrane and the base membrane are easily peeled off. The life span of an actual human taste receptor is extremely metabolized in one day. Therefore, the taste sensor may be considered to be a disposable type, but it is very inconvenient from the viewpoint of practicality.

[0008] In addition, when a non-electrolyte in a food, for example, a sweet substance is detected, even if it is an ideal lipid monolayer membrane, the sweet substance only affects the charge density of the monolayer membrane. The change in potential is extremely small as compared with the electrolyte. As shown in the prior invention B of the same applicant, an output of about 150 to 200 mV is obtained for four basic tastes other than sweetness, whereas an output of about 20 mV is obtained for sweetness. This slight output can be presumed to be the result of the sweetener affecting the orientation of the lipid. However, it is considered that such an influence on the orientation of lipids causes a greater change in membrane resistance and membrane capacity than in membrane potential. In order to measure the concentration of the non-electrolyte, it is better to measure the change in the film resistance and the film capacity of a film having excellent orientation. However, in this case, the durability of the film also becomes a problem.
Even if it is a partial destruction because it is a monolayer, it becomes impossible to measure the film resistance and the film capacitance.

In a conventional film having a hydrophilic group on the surface as in the prior art, a substance having an adsorbing property to a hydrophobic group, such as a bitter substance, is hindered by the hydrophilic group on the surface. Hardly binds to the hydrophobic group, the difference in the response of the membrane to the substance adsorbed on the hydrophobic group and the substance not adsorbed does not appear so much.

A taste sensor using a conventional lipid membrane (or a membrane using an amphipathic molecule or a molecule of a bitter substance) can be used under the condition that the taste sensor is a lipid membrane having excellent lipid orientation, that is, it is durable. It is an object of the present invention to make improvements focusing on the immobilization of the membrane.

As a result, an object of the present invention is to make it possible to measure a non-electrolyte, such as sweetness, which cannot be measured by a conventional potential, by stably measuring the resistance and capacity of the membrane.

Further, the structure of a conventional lipid membrane (or a membrane using an amphipathic molecule or a molecule of a bitter substance) is changed to increase the response to substances adsorbed on hydrophobic groups such as bitter substances.
The response to substances that do not adsorb to the hydrophobic group is reduced, and the selectivity of the sensor is increased to increase the amount of information.

[0013]

According to the present invention, in order to obtain a film for a sensor having excellent orientation and excellent durability, the manufacturing method is changed. It is said to form a lipid layer. That is, in the prior application B of the same applicant, although a uniform lipid membrane having excellent orientation was obtained, its fixation was weak due to only the attraction between hydrophobic groups and the repulsion between hydrophobic groups and water. Therefore, there was a problem in durability. This fixation is based on a strong connection, and measures are taken to increase the durability. The following four methods can be considered roughly as a method of coupling.

A functional group is introduced into the surface of the electrode, and the organic group is modified with an amphiphilic substance or a bitter substance for various sensors using a usual organic chemical reaction. 2 and 3
Shows a schematic diagram of the chemical modification. FIGS. 26 to 46 show flowcharts of manufacturing procedures of each system. Table 1 shows an example of an electrode serving as the substrate electrode 1.

[0015]

[Table 1]

The thiol group of a molecule group having a thiol group (SH group) and a hydrophobic group is produced by modifying the thiol group on an electrode such as gold or platinum. The thiol group of a molecule group having a thiol group (SH group), a hydrophobic group, and a functional group is modified on an electrode of gold, platinum, or the like. Using a compound having both a thiol group (SH group) and another functional group, the thiol is modified on an electrode such as gold or platinum, and the above functional group and the functional group of the lipid for taste sensor are chemically bonded, respectively. To manufacture.

The structure of each sensor is shown in FIG. 1 and FIGS. 7 to 9 show the configuration of the sensor using chemical formulas. In particular, a thiol group (SH group)
Bonds very strongly with gold and platinum.

However, in the above-mentioned structure, it is considered that a hydrophobic group is firmly fixed on the surface of the sensor with good orientation, and the taste is clarified by measuring the membrane resistance against a non-electrolyte such as sugar. Can be detected. Naturally, substances that adsorb to hydrophobic groups such as bitterness have high response sensitivity due to strong adsorption, and substances that do not adsorb to hydrophobic groups do not affect the membrane potential even if they have electric charge. Sensitivity is reduced, resulting in increased selectivity and increased information content.

In the above structure, the amphiphilic substance having a hydrophilic group on the surface of the sensor and a hydrophobic group on the inside is firmly fixed with good orientation via a thiol group (SH group). Conceivable. This is an ideal lipid monolayer structurally similar to the prior application patent B, and has extremely excellent characteristics as a sensor. In addition, a thiol group (SH
And is not peeled off even when washed with an organic solvent.

[0020]

8 and 9 are schematic views (cross-sectional views) of a sensor manufactured for an experiment. FIG. 8 shows a structure of a gold electrode, mercaptosulfonic acid, and dioctadecylmethylammonium bromide (hereinafter referred to as A film), and FIG. 9 shows a structure of a gold electrode and n-octadecyl mercaptan (hereinafter referred to as B film). Call).

The procedure for manufacturing the sensor is as follows. The electrode is φ
A 1.5 mm gold electrode was used by punching holes in an acrylic plate. Production procedure 1. The electrode is washed with distilled water. 2. The surface of the electrode is polished with emery paper (roughness 0.3 μm). 3. The electrode is washed with distilled water. 4. Procedure 2. And 3. Is repeated three times. 5. Take care not to touch the surface of the electrode and absorb the water on the surface. 6. The electrode is washed with ethanol.

The following procedure is different between the A film and the B film. First, the procedure for the A film will be described. 7A. Mercaptosulfonic acid in ethanol solution 100
Dissolve in mM. This is designated as solution A1. 8A. Immerse the electrode in solution A1 for 12 hours. 9A. Dissolve 20 mM dioctadecylmethylammonium bromide in ethanol solution. This is called solution A2. 10A. Immerse the electrode in solution A1 for 12 hours. 11A. Wash electrode with ethanol.

Next, the procedure for the B film will be described. 7B. Dissolve 1 mM n-octadecyl mercaptan in ethanol solution. This is designated as solution B1. 8B. Immerse the electrode in solution B1 for 24 hours. 9B. Wash electrode with ethanol.

The response of the sensor manufactured according to the above procedure to the four basic tastes will be described. FIG. 10 is a diagram showing a measurement system for measuring responses of the sensor to four basic tastes.
The solution to be measured is put in a container, and the sensor 4, the reference electrode 6, and the electrode 5 made of platinum for flowing a current to the sensor are put in the solution to be measured. The sensor is connected via a 22 MΩ resistor 7 to the movable point of a variable resistor 8 to which a voltage of 1.5 V is applied by a dry cell 9 at both ends. The platinum electrode 5 is connected to a connection point between the negative side of the dry battery 9 and the variable resistor 8. The reference electrode 6 is connected to the ground. V0 and V1 in the figure are potentials at respective points with respect to the reference electrode 6. R0 is the resistance value of the resistor 7.

The film resistance was measured as follows. FIG.
0, the current I (0.005) is small enough that a chemical change on the electrode surface does not affect the measurement.
(using the range of μA to 0.015 μA), and then measure V0 and V1. An electrometer having an input impedance of several hundred MΩ or more is used for the measurement. The current flowing through the electrometer is sufficiently smaller than the current I.

V0, V1, I, R0, R (film resistance)
And VAu (the interface potential of the sensor electrode with reference to the reference electrode), the following equation is established. V0 = Vau + RI (1) I = (V1−V0) / R0 (2) Here, the current I is forcibly fluctuated by a small amount ΔI (about 0.01 μA). At this time, assuming that VAu does not fluctuate, V0 + ΔV0 = VAu + R (I + ΔI) (3) I + ΔI = [(V1 + ΔV1)-(V0 + ΔV0)] / R0 (4) ) To R = R0 / [([Delta] V1 / [Delta] V0) -1] (5), so that the current I is changed by a small amount [Delta] I and [Delta] V1, [Delta] V
0 was measured to determine the film resistance R.

FIG. 11 shows that in the measurement system, the current is reduced from 0.007 μA to 0. 0 μA by using an unmodified gold electrode (hereinafter referred to as an unmodified gold electrode) instead of the sensor.
The results obtained by measuring V0 and V1 during the period of change to 08 .mu.A are shown. The gradient ΔV1 / ΔV0 is almost constant. Table 2 shows the results of the repeated experiment of resistance measurement. The standard deviation of the variation with respect to the output is 2%, which is sufficiently reliable data.

[0028]

[Table 2]

Using this, the change in the film resistance of the A film and the B film with respect to the taste substance is examined. Taste substances used were sucrose as a sweet taste, quinine hydrochloride as a bitter taste, sodium chloride as a salty taste, and tartaric acid as a sour taste. The concentration of the solution to be measured was defined as a region felt by a person.

The measurement results are shown in FIGS. The vertical axis represents the ratio with the membrane resistance in the reference solution (1 mM potassium chloride solution) as one. Incidentally, the film resistance in the reference solution was about 5 MΩ for the unmodified gold electrode, and about 10 MΩ to 2 for the A film.
0 MΩ and the B film is also about 10 MΩ to 20 MΩ.

FIG. 12 shows the concentration characteristics of the membrane resistance of the membrane A to sucrose. While the change in the membrane resistance of the unmodified gold electrode is almost zero, the membrane resistance of the A membrane increases as the concentration of sucrose increases, and becomes 1.4 times at 1000 mM. This number is a significant number even if the error is ± 2 to 3%. This is probably because sucrose was adsorbed between the hydrophobic groups on the sensor surface and the density of the hydrophobic groups was increased.

FIG. 13 shows the concentration characteristics of the film resistance of the film A to quinine hydrochloride. While the change in the film resistance of the unmodified gold electrode is almost zero, the film resistance of the film A increases as the concentration of quinine hydrochloride increases, and it is about three times at 3 mM. This is because quinine is adsorbed on the hydrophobic groups on the sensor surface and the density of the hydrophobic groups is increased, and a diffuse electric double layer is generated due to the positive charge of the quinine molecules, which is an electrical barrier. Probably because it became.
Actually, the membrane potential has increased by about 80 mV.

FIG. 14 shows the concentration characteristics of the film resistance of the B film to sucrose. Almost the same as A membrane, 1.4 at 1000 mM
It is twice.

FIG. 15 shows the concentration characteristics of the film resistance of the B film to quinine hydrochloride. The increase is not as large as that of the A membrane, but is 1.7 times at 1 mM.

FIG. 16 shows the concentration characteristics of the film resistance of the B film against sodium chloride. 50% film resistance of unmodified gold electrode
The B film is reduced by 20%. This is because the electrical conductivity was improved due to an increase in the concentration of sodium ions and chlorine ions. However, since the film surface is covered with a hydrophobic group, the change is smaller than that of an unmodified gold electrode.

FIG. 17 shows the concentration characteristics of the film resistance of the B film to tartaric acid. Both the unmodified gold electrode and the B film are reduced by 20%. This is because hydrogen ions and organic anions increased.

The membrane potential was measured as follows. The measurement system is the same as that used in the film resistance measurement. However,
The current flowing through the sensor was a minimum of about 0.007 μA. The same taste substances as those used in the film resistance measurement were used.

FIGS. 18 to 25 show the measurement results. The vertical axis indicates the difference from the potential in the reference liquid. FIG. 18 shows the concentration characteristics of the membrane potential of the A membrane with respect to sucrose. Whereas the change in membrane potential of the unmodified gold electrode is almost zero, the membrane potential of membrane A increases as the concentration of sucrose increases, and at 1000 mM increases by about 35 mV. This means that the film resistance is about 5MΩ
It is estimated that the current increased to 0.007 μA. Naturally, it can be estimated that as the current increases, the change in the membrane potential also increases accordingly.

FIG. 19 shows the concentration characteristics of the membrane potential of the A film with respect to quinine hydrochloride. While the change in the membrane potential of the unmodified gold electrode is almost zero, the membrane resistance of the A membrane increases as the concentration of quinine hydrochloride increases, and at 3 mM increases by about 80 mV. It is considered that this is because quinine was adsorbed on the hydrophobic groups on the sensor surface and an electric double layer was generated by the positive charge of the quinine molecule. The threshold value is almost the same as that of a person, and is good as a bitterness sensor.

FIG. 20 shows the concentration characteristics of the membrane potential of the membrane A with respect to sodium chloride. Unmodified gold electrode is 1000m
At M, it dropped by about 70 mV. This seems to be due to the oxidation-reduction potential due to chloride ions. In the case of the A film, the drop is about 30 mV. This is thought to be due to the redox potential due to chloride ions passing through the lipid.

FIG. 21 shows the concentration characteristics of the membrane potential of the A film against tartaric acid. The unmodified gold electrode rose about 50 mV at a concentration of 30 mM. This is thought to be due to the oxidation-reduction potential due to hydrogen ions. In the case of the A film, it is increased by about 40 mV. This is probably due to the redox potential due to hydrogen ions passing through the lipid.

FIG. 22 shows the concentration characteristics of the membrane potential of the B membrane with respect to sucrose. The unmodified gold electrode is the same as that for the A film. The B film does not increase as much as the A film, but increases by about 30 mV.

FIG. 23 shows the concentration characteristics of the membrane potential of the B film with respect to quinine hydrochloride. The B film is an increase of about 50% of the A film.

FIG. 24 shows the concentration characteristics of the membrane potential of the B film with respect to sodium chloride. The B film is almost the same as the A film.

FIG. 25 shows the concentration characteristics of the membrane potential of the B film with respect to tartaric acid. The B film is almost the same as the A film.

As described above, it can be seen that the membrane potential response of the membrane A and the membrane B to each taste substance has specificity with respect to a non-electrolyte and a substance having a hydrophobic part, as compared with a conventional taste sensor. By adding a substance that stabilizes the redox potential of gold, such as potassium ferricyanide, to the solution to be measured, it is thought that the change in membrane potential due to chlorine ions or hydrogen ions can be suppressed to almost zero, so it has a non-electrolyte and hydrophobic part It is presumed that the specificity for the substance is further enhanced.

[0047]

As described above, according to the present invention, for example, a durable sensor having a monolayer structure excellent in orientation and having good characteristics as a taste sensor can be obtained. This means that a practical sensor, particularly a practical sensor for measuring film resistance and film capacitance, has been obtained, which leads to an increase in the amount of information for judging taste and the like. In terms of taste, it has become possible to measure non-electrolytes which could not be measured with sweet equipotential. In addition, those in which hydrophobic groups are arranged on the surface of the sensor have higher responsiveness to substances that adsorb to hydrophobic groups such as bitter substances, and conversely, lower responsiveness to substances that do not adsorb to hydrophobic groups, compared to conventional sensors. Therefore, the types of sensors having selectivity have increased.

[0048]

[Brief description of the drawings]

FIG. 1 is a schematic view of a cross section of a sensor of the present invention.

FIG. 2 is a schematic diagram of a chemically modified carbon-based electrode of the sensor of the present invention.

FIG. 3 is a schematic diagram of a chemically modified metal oxide semiconductor electrode and a metal electrode of the sensor of the present invention.

FIG. 4 is a schematic diagram of a cross section of the sensor of the present invention.

FIG. 5 is a schematic view of a cross section of the sensor of the present invention.

FIG. 6 is a schematic view of a cross section of the sensor of the present invention.

FIG. 7 is a schematic diagram of a cross section of a film of the sensor of the present invention represented by a chemical formula.

FIG. 8 is a schematic diagram of a cross section of a film of the sensor of the present invention represented by a chemical formula.

FIG. 9 is a schematic view of a cross section of a film of the sensor of the present invention represented by a chemical formula.

FIG. 10 is a measurement system diagram of a membrane potential and a membrane resistance of a sensor.

FIG. 11 is a diagram showing ΔV1 / ΔV0 of an unmodified gold electrode.

FIG. 12 is a graph showing the concentration characteristics of the membrane resistance of the A membrane to sucrose.

FIG. 13 is a graph showing the concentration characteristics of film resistance of film A to quinine hydrochloride.

FIG. 14 is a graph showing the concentration characteristics of the membrane resistance of the B membrane to sucrose.

FIG. 15 is a graph showing the concentration characteristics of the film resistance of the B film to quinine hydrochloride.

FIG. 16 is a graph showing the concentration characteristics of the film resistance of the B film with respect to sodium chloride.

FIG. 17 is a graph showing the concentration characteristics of film resistance of tartaric acid of the B film.

FIG. 18 is a graph showing the concentration characteristics of the membrane potential of the A membrane with respect to sucrose.

FIG. 19 is a graph showing the concentration characteristics of the membrane potential of the A film with respect to quinine hydrochloride.

FIG. 20 is a graph showing a concentration characteristic of a membrane potential of the A film with respect to sodium chloride.

FIG. 21 is a graph showing the concentration characteristics of membrane potential with respect to tartaric acid in the A film.

FIG. 22 is a diagram showing a concentration characteristic of a membrane potential with respect to sucrose of the B membrane.

FIG. 23 is a graph showing the concentration characteristics of the membrane potential of the B film with respect to quinine hydrochloride.

FIG. 24 is a graph showing the concentration characteristics of the membrane potential of the B film with respect to sodium chloride.

FIG. 25 is a graph showing the concentration characteristics of membrane potential of tartaric acid of the B film.

FIG. 26 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 27 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 28 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 29 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 30 is a flowchart showing a manufacturing procedure of the sensor of the present invention.

FIG. 31 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 32 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 33 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 34 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 35 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 36 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 37 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 38 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 39 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 40 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 41 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 42 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 43 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 44 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 45 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

FIG. 46 is a flowchart showing a procedure for manufacturing the sensor of the present invention.

[Description of Signs] 1 Substrate electrode 2 Hydrophobic group (hydrophobic group) 3 Chemical bonding part 4 Sensor 5 Electrode 6 Reference electrode 7 Resistance 8 Variable resistance 9 Dry cell 10 Thiol part 11 Hydrophobic part 12 Hydrophilic group 13 Hydrocarbon part

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Kaoru Yamafuji 1-6-21 Kusakae, Chuo-ku, Fukuoka City, Fukuoka Prefecture (72) Inventor Kiyoshi Toko 2-83-2-2, Miwadai, Higashi-ku, Fukuoka City, Fukuoka Prefecture (72) Inventor Kenji Hayashi 2-14-18-407 Takatori, Sawara-ku, Fukuoka City, Fukuoka Prefecture (72) Inventor Hidekazu Ikezaki 5-27, Minamiazabu, Minato-ku, Tokyo Anritsu Corporation (72) Inventor Rieko Higashikubo 5-10-27 Minamiazabu, Minato-ku, Tokyo Anritsu Co., Ltd. JP-A-3-101125 (JP, A) JP-A-6-506061 (JP, A) International Publication No. 92/11788 (WO, A1) Stephen E. Creager & Gary K. Rowe, Ana lytica Chimica Acta, 246 (1) p. 233-239 and cover (March 15, 1991) (58) Fields surveyed (Int. Cl. ⁷ , DB name) G01N 27/327 G01N 27/00 G01N 27/12 G01N 27/416 JICST file (JOIS)

Claims (8)

(57) [Claims] A substrate electrode (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 ; Said cover
The taste substance in the measurement solution affects the hydrophobic group.
At least one of membrane resistance, membrane capacity and membrane potential
Sensor characterized that you measure the taste of the measured solution based on the change. 2. A substrate electrode (1), a hydrophobic part (11) chemically bonded to the substrate electrode, and a hydrophilic group (12) bonded to the hydrophobic part, wherein the hydrophilic group is formed of the substrate electrode. It covers the entire surface in contact with the solution to be measured, and
Taste substance affects the hydrophobic part or the hydrophilic group
At least one of membrane resistance, membrane capacity and membrane potential
Sensor characterized that you measure the taste of the measured solution based on the One variation. 3. The sensor according to claim 1, wherein the hydrophobic group is chemically bonded to the substrate electrode via a hydrocarbon portion. 4. The sensor according to claim 1, wherein the chemical bond is a chemical bond via a thiol part (10). 5. The substrate electrode is a carbon-based electrode, and the chemical bond is at least one of an amide bond, an ester bond, an ether bond, a ketone bond, a carbon-carbon bond, and a carbon-nitrogen bond. The sensor according to claim 1, 2 or 3, wherein: 6. The method according to claim 1, wherein the substrate electrode is a metal electrode or a metal oxide semiconductor electrode, and the chemical bond is at least one of an amide bond, an amino bond, an ester bond and an ether bond. Claim 1,
The sensor according to claim 2 or claim 3. 7. A substrate electrode (1), and chemically bonded to the substrate electrode.
A combined hydrophobic group (2), wherein the hydrophobic group is
The electrode covers the entire surface in contact with the solution to be measured, and
The non-electrolyte in the measurement solution may affect the hydrophobic group.
To at least one change in membrane resistance and membrane capacitance
Measuring the concentration of the non-electrolyte based on the
Sensor. 8. A substrate electrode (1), and chemically bonded to the substrate electrode.
Combined hydrophobic part (11) and hydrophilic groups bonded to the hydrophobic part
(12), wherein the hydrophilic group is measured on the substrate electrode.
It covers the entire surface in contact with the solution, and
Non-electrolyte affects the hydrophobic part or the hydrophilic group
At least one of the membrane resistance and membrane capacitance
Measuring the concentration of the non-electrolyte based on
Sensor.