JP5162413B2 - Taste sensor - Google Patents
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- JP5162413B2 JP5162413B2 JP2008279366A JP2008279366A JP5162413B2 JP 5162413 B2 JP5162413 B2 JP 5162413B2 JP 2008279366 A JP2008279366 A JP 2008279366A JP 2008279366 A JP2008279366 A JP 2008279366A JP 5162413 B2 JP5162413 B2 JP 5162413B2
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- 235000019640 taste Nutrition 0.000 title claims description 125
- 239000004014 plasticizer Substances 0.000 claims description 97
- 150000002632 lipids Chemical class 0.000 claims description 76
- 239000004800 polyvinyl chloride Substances 0.000 claims description 43
- 239000002861 polymer material Substances 0.000 claims description 40
- 239000000126 substance Substances 0.000 claims description 40
- NHGXDBSUJJNIRV-UHFFFAOYSA-M tetrabutylammonium chloride Chemical compound [Cl-].CCCC[N+](CCCC)(CCCC)CCCC NHGXDBSUJJNIRV-UHFFFAOYSA-M 0.000 claims description 25
- 239000012528 membrane Substances 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 21
- 229910019142 PO4 Inorganic materials 0.000 claims description 19
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 18
- 239000010452 phosphate Substances 0.000 claims description 18
- VJHINFRRDQUWOJ-UHFFFAOYSA-N dioctyl sebacate Chemical compound CCCCC(CC)COC(=O)CCCCCCCCC(=O)OCC(CC)CCCC VJHINFRRDQUWOJ-UHFFFAOYSA-N 0.000 claims description 13
- 229920000915 polyvinyl chloride Polymers 0.000 description 27
- 235000019658 bitter taste Nutrition 0.000 description 25
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 22
- 239000008122 artificial sweetener Substances 0.000 description 22
- 235000021311 artificial sweeteners Nutrition 0.000 description 22
- 238000005259 measurement Methods 0.000 description 18
- 230000035945 sensitivity Effects 0.000 description 17
- 239000012488 sample solution Substances 0.000 description 16
- 238000012360 testing method Methods 0.000 description 16
- 239000001096 (4-ethenyl-1-azabicyclo[2.2.2]octan-7-yl)-(6-methoxyquinolin-4-yl)methanol hydrochloride Substances 0.000 description 14
- NNKXWRRDHYTHFP-HZQSTTLBSA-N (r)-[(2s,4s,5r)-5-ethenyl-1-azabicyclo[2.2.2]octan-2-yl]-(6-methoxyquinolin-4-yl)methanol;hydron;dichloride Chemical compound Cl.Cl.C([C@H]([C@H](C1)C=C)C2)CN1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OC)C=C21 NNKXWRRDHYTHFP-HZQSTTLBSA-N 0.000 description 14
- 229960001811 quinine hydrochloride Drugs 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 13
- 235000021317 phosphate Nutrition 0.000 description 12
- 239000001103 potassium chloride Substances 0.000 description 11
- 235000011164 potassium chloride Nutrition 0.000 description 11
- 230000004044 response Effects 0.000 description 11
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 10
- 239000003814 drug Substances 0.000 description 10
- 239000011975 tartaric acid Substances 0.000 description 10
- 235000002906 tartaric acid Nutrition 0.000 description 10
- 229940079593 drug Drugs 0.000 description 6
- 239000012088 reference solution Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- -1 BBPA Chemical compound 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 5
- HAKMAMKAFTZXOZ-UHFFFAOYSA-N dioctoxyphosphorylbenzene Chemical compound CCCCCCCCOP(=O)(OCCCCCCCC)C1=CC=CC=C1 HAKMAMKAFTZXOZ-UHFFFAOYSA-N 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 3
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- ZKLPARSLTMPFCP-UHFFFAOYSA-N Cetirizine Chemical compound C1CN(CCOCC(=O)O)CCN1C(C=1C=CC(Cl)=CC=1)C1=CC=CC=C1 ZKLPARSLTMPFCP-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 229960004342 cetirizine hydrochloride Drugs 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- SQUNAWUMZGQQJD-UHFFFAOYSA-N 1-(4-ethylphenyl)-2-methyl-3-(piperidin-1-yl)propan-1-one Chemical compound C1=CC(CC)=CC=C1C(=O)C(C)CN1CCCCC1 SQUNAWUMZGQQJD-UHFFFAOYSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- CIVCELMLGDGMKZ-UHFFFAOYSA-N 2,4-dichloro-6-methylpyridine-3-carboxylic acid Chemical compound CC1=CC(Cl)=C(C(O)=O)C(Cl)=N1 CIVCELMLGDGMKZ-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- VKJGBAJNNALVAV-UHFFFAOYSA-M Berberine chloride (TN) Chemical compound [Cl-].C1=C2CC[N+]3=CC4=C(OC)C(OC)=CC=C4C=C3C2=CC2=C1OCO2 VKJGBAJNNALVAV-UHFFFAOYSA-M 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- JFCQEDHGNNZCLN-UHFFFAOYSA-N anhydrous glutaric acid Natural products OC(=O)CCCC(O)=O JFCQEDHGNNZCLN-UHFFFAOYSA-N 0.000 description 1
- 229960004335 azelastine hydrochloride Drugs 0.000 description 1
- YEJAJYAHJQIWNU-UHFFFAOYSA-N azelastine hydrochloride Chemical compound Cl.C1CN(C)CCCC1N1C(=O)C2=CC=CC=C2C(CC=2C=CC(Cl)=CC=2)=N1 YEJAJYAHJQIWNU-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229960000525 diphenhydramine hydrochloride Drugs 0.000 description 1
- 150000002027 dodecanoic acid esters Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229960002565 eperisone Drugs 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- ZQDWXGKKHFNSQK-UHFFFAOYSA-N hydroxyzine Chemical compound C1CN(CCOCCO)CCN1C(C=1C=CC(Cl)=CC=1)C1=CC=CC=C1 ZQDWXGKKHFNSQK-UHFFFAOYSA-N 0.000 description 1
- 229960003220 hydroxyzine hydrochloride Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 125000005498 phthalate group Chemical class 0.000 description 1
- 150000003242 quaternary ammonium salts Chemical class 0.000 description 1
- 230000004043 responsiveness Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 1
- 229960002961 ticlopidine hydrochloride Drugs 0.000 description 1
- MTKNGOHFNXIVOS-UHFFFAOYSA-N ticlopidine hydrochloride Chemical compound [H+].[Cl-].ClC1=CC=CC=C1CN1CC(C=CS2)=C2CC1 MTKNGOHFNXIVOS-UHFFFAOYSA-N 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 210000000707 wrist Anatomy 0.000 description 1
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Description
本発明は、高分子材と、脂質と、可塑剤とを所定の割合で混合して形成したセンサ膜を有し、被測定液中の呈味物質に感応して膜電位が変化する味覚センサにおいて、特に、医薬品のように人工甘味料を混合して薬物そのものの苦みを緩和しているような場合であっても、その人工甘味料に影響されずに苦みだけを高感度に且つ選択的に検出できるようにするための技術である。 The present invention has a sensor film formed by mixing a polymer material, a lipid, and a plasticizer at a predetermined ratio, and a taste sensor that changes a membrane potential in response to a taste substance in a liquid to be measured. In particular, even in the case where artificial sweeteners are mixed to alleviate the bitterness of the drug itself as in the case of pharmaceuticals, only the bitterness is highly sensitive and selective without being affected by the artificial sweetener. This is a technique for enabling detection.
食品や飲料等の味を、人の官能検査にたよらずに検査するための技術として、高分子材と脂質と可塑剤とを所定の割合で混合して形成したセンサ膜を有し、被測定液中の物質に感応して膜電位が変化する味覚センサ（味センサ、脂質膜センサ等とも言われている）を用いることが知られている。 As a technology for testing the taste of food, beverages, etc. without relying on human sensory testing, it has a sensor film formed by mixing polymer materials, lipids, and plasticizers at a predetermined ratio, and is measured It is known to use a taste sensor (also referred to as a taste sensor, a lipid membrane sensor, etc.) whose membrane potential changes in response to a substance in the liquid.
味の検査のうち、特に医薬品の場合にはその苦さによる苦痛で服用率が低下するため、人工甘味料を加えてその苦さを緩和しているが、薬の場合人による官能検査はできないため、上記のような味覚センサを用いてその苦さを把握することが要求されている。 Among the taste tests, especially in the case of pharmaceuticals, the dosage rate decreases due to the pain caused by the bitterness, so artificial sweeteners are added to alleviate the bitterness, but in the case of drugs, human sensory testing is not possible Therefore, it is required to grasp the bitterness using the taste sensor as described above.
一方、前記した従来の味覚センサには、脂質として苦みに対して選択的な応答を示すものが知られている（例えば、特許文献１）が、これまで開示されてきた味覚センサでは、脂質として第４級アンモニウム塩（例えばＴＯＭＡ）やリン酸ジノマルデシル（２Ｃ１０）等が用いられ、可塑剤として、フタル酸エステル、脂肪酸エステル、リン酸エステル等を用いており、渋みや苦み等に対して選択的な応答性が認められている。 On the other hand, as the above-described conventional taste sensor, one that shows a selective response to bitterness as a lipid is known (for example, Patent Document 1). However, in the taste sensor disclosed so far, as a lipid, Quaternary ammonium salts (for example, TOMA), dinomardecyl phosphate (2C 10 ), etc. are used, and phthalates, fatty acids, phosphates, etc. are used as plasticizers, and they are selected for astringency and bitterness. Responsiveness is recognized.
なお、この測定は、ＣＰＡ（Change of membrane
Potential caused by Adsorption）測定と呼ばれるものであり、センサを基準液に浸けたときの膜電位と、そのセンサを被測定液に一定時間浸けてからさらに基準液に戻したときの膜電位との差分値（これをＣＰＡ値という）を、被測定液の応答値とするものである。なお、被測定液に浸けてから基準液と同等の液で軽く洗浄してから基準液に戻して膜電位を測る場合もある。
This measurement is performed using CPA (Change of membrane).
This is called “Potential caused by Adsorption” measurement. The difference between the membrane potential when the sensor is immersed in the reference solution and the membrane potential when the sensor is immersed in the solution to be measured for a certain period of time and then returned to the reference solution. The value (this is called the CPA value) is used as the response value of the liquid to be measured. In some cases, the membrane potential is measured by immersing in the solution to be measured and then lightly washing with a solution equivalent to the reference solution and then returning to the reference solution.
しかしながら、上記のように苦みに対して選択性を有するこれまで味覚センサの場合、医薬品によく用いられる人工甘味料（例えばアスパルテーム等）に対する応答が非常に高く、その影響により薬の苦みを正確に把握できないという問題が新たにわかった。 However, in the case of a taste sensor that has selectivity for bitterness as described above, the response to artificial sweeteners (such as aspartame) often used in pharmaceuticals is very high, and the influence of the drug is accurately determined by the influence. I found a new problem that I could not grasp.
例えば、高分子材としてポリ塩化ビニル、脂質としてリン酸ジノマルデシル、可塑剤としてＤＯＰＰを所定の割合で混合して、苦みに選択応答性をもたせた従来の味覚センサでは、苦みサンプル（塩酸キニーネ溶液）に対する応答だけでなく、甘味サンプル（アスパルテーム溶液）に対する応答の方が高くでてしまい、上記したように、人工甘味料を含む物質の苦みを正確に把握することが困難であった。 For example, in a conventional taste sensor in which polyvinyl chloride as a polymer material, dinomardecyl phosphate as a lipid, and DOPP as a plasticizer are mixed at a predetermined ratio to give bitterness selective response, a bitter sample (quinine hydrochloride solution) In addition to the response to, the response to the sweet sample (aspartame solution) was higher, and as described above, it was difficult to accurately grasp the bitterness of substances containing artificial sweeteners.
本発明は、この問題を解決し、人工甘味料を含む物質の苦みを正確に把握することができる味覚センサを提供することを目的としている。 An object of the present invention is to solve this problem and provide a taste sensor that can accurately grasp the bitterness of a substance containing an artificial sweetener.
前記目的を達成するために、本発明の請求項１記載の味覚センサは、
ポリ塩化ビニル（ＰＶＣ）からなる高分子材と、リン酸ジノマルデシルの２Ｃ１０からなる脂質と、可塑剤とを混合して形成したセンサ膜を有し、被測定液中の呈味物質に感応して膜電位が変化する味覚センサにおいて、
前記高分子材８００ｍｇ、前記可塑剤としてＢＢＰＡまたはＢＥＨＳのいずれか１０００μｌに対し、前記脂質が１０〜８０ｍｇの割合で含まれていることを特徴とする。
In order to achieve the above object, a taste sensor according to
And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
The lipid is contained in a ratio of 10 to 80 mg with respect to 800 mg of the polymer material and 1000 μl of either BBPA or BEHS as the plasticizer.
また、本発明の請求項２の味覚センサは、
ポリ塩化ビニル（ＰＶＣ）からなる高分子材と、リン酸ジノマルデシルの２Ｃ１０からなる脂質と、可塑剤とを混合して形成したセンサ膜を有し、被測定液中の呈味物質に感応して膜電位が変化する味覚センサにおいて、
前記高分子材８００ｍｇ、前記可塑剤としてＰＴＥＨまたはＴＢＡＣまたはＤＩＤＤのいずれか１０００μｌに対し、前記脂質が２０〜１２０ｍｇの割合で含まれていることを特徴とする。
The taste sensor according to
And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
The lipid is contained in a ratio of 20 to 120 mg with respect to 800 mg of the polymer material and 1000 μl of PTEH, TBAC or DIDD as the plasticizer.
また、本発明の請求項３の味覚センサは、
ポリ塩化ビニル（ＰＶＣ）からなる高分子材と、リン酸ジノマルデシルの２Ｃ１０からなる脂質と、可塑剤とを混合して形成したセンサ膜を有し、被測定液中の呈味物質に感応して膜電位が変化する味覚センサにおいて、
前記高分子材８００ｍｇ、前記可塑剤としてＤＩＳＧ１０００μｌに対し、前記脂質が１０〜１２０ｍｇの割合で含まれていることを特徴とする。
The taste sensor according to
And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
The lipid is contained at a ratio of 10 to 120 mg with respect to 800 mg of the polymer material and 1000 μl of DISG as the plasticizer.
また、本発明の請求項４の味覚センサは、
ポリ塩化ビニル（ＰＶＣ）からなる高分子材と、リン酸ジノマルデシルの２Ｃ１０からなる脂質と、可塑剤とを混合して形成したセンサ膜を有し、被測定液中の呈味物質に感応して膜電位が変化する味覚センサにおいて、
前記高分子材８００ｍｇ、前記脂質６０ｍｇに対して、前記可塑剤としてＢＢＰＡまたはＰＴＥＨのいずれかが４００〜２０００μｌの割合で含まれていることを特徴とする。
The taste sensor according to
And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
One of BBPA and PTEH as a plasticizer is contained in a ratio of 400 to 2000 μl with respect to 800 mg of the polymer material and 60 mg of the lipid.
また、本発明の請求項５の味覚センサは、
ポリ塩化ビニル（ＰＶＣ）からなる高分子材と、リン酸ジノマルデシルの２Ｃ１０からなる脂質と、可塑剤とを混合して形成したセンサ膜を有し、被測定液中の呈味物質に感応して膜電位が変化する味覚センサにおいて、
前記高分子材８００ｍｇ、前記脂質７０ｍｇに対して、前記可塑剤としてＢＥＨＳが４００〜２０００μｌの割合で含まれていることを特徴とする。
The taste sensor according to
And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
As a plasticizer, BEHS is contained in a ratio of 400 to 2000 μl with respect to 800 mg of the polymer material and 70 mg of the lipid.
また、本発明の請求項６の味覚センサは、
ポリ塩化ビニル（ＰＶＣ）からなる高分子材と、リン酸ジノマルデシルの２Ｃ１０からなる脂質と、可塑剤とを混合して形成したセンサ膜を有し、被測定液中の呈味物質に感応して膜電位が変化する味覚センサにおいて、
前記高分子材８００ｍｇ、前記脂質１２０ｍｇに対して、前記可塑剤としてＴＢＡＣが８００〜２０００μｌの割合で含まれていることを特徴とする。
The taste sensor according to
And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
TBAC as a plasticizer is contained in a ratio of 800 to 2000 μl with respect to 800 mg of the polymer material and 120 mg of the lipid.
また、本発明の請求項７の味覚センサは、
ポリ塩化ビニル（ＰＶＣ）からなる高分子材と、リン酸ジノマルデシルの２Ｃ１０からなる脂質と、可塑剤とを混合して形成したセンサ膜を有し、被測定液中の呈味物質に感応して膜電位が変化する味覚センサにおいて、
前記高分子材８００ｍｇ、前記脂質５０〜１５０ｍｇの範囲に対し、前記可塑剤としてＢＢＰＡとＴＢＡＣがそれぞれ１００〜３０００μｌの範囲で且つ少なくとも一方が１００μｌを越える割合で含まれていることを特徴とする。
The taste sensor according to claim 7 of the present invention is
And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
BBPA and TBAC are contained in the range of 100 to 3000 μl as the plasticizer and at least one of them exceeds 100 μl in the range of 800 mg of the polymer material and 50 to 150 mg of the lipid, respectively.
上記のように、本発明の味覚センサは、高分子材がポリ塩化ビニル（ＰＶＣ）、脂質がリン酸ジノマルデシルの２Ｃ１０の場合で、可塑剤を、ＢＢＰＡ、ＢＥＨＳ、ＰＴＥＨ、ＴＢＡＣ、ＤＩＤＤ、ＤＩＳＧのいずれか、あるいはＢＢＰＡとＴＢＡＣの両方を含むものとし、それを特定の割合で混合したことで、苦み物質を、人工甘味料を含む他の味物質に対して選択的に且つ高感度に応答するセンサ膜を実現することができ、従来の可塑剤を用いた味覚センサのように人工甘味料の影響を大きく受けることなく、医薬品等の苦みの検査を正確に行うことができる。 As described above, the taste sensor of the present invention, when the polymer material is polyvinyl chloride (PVC), lipids of 2C 10 in Jinomarudeshiru phosphoric acid, a plasticizer, BBPA, BEHS, PTEH, TBAC , DIDD, DISG Or a mixture of BBPA and TBAC at a specific ratio, the bitter substance responds selectively and sensitively to other taste substances including artificial sweeteners. A sensor film can be realized, and a bitterness test for a medicine or the like can be accurately performed without being greatly affected by an artificial sweetener unlike a taste sensor using a conventional plasticizer.
以下、図面に基づいて本発明の実施の形態を説明する。
図１は、本発明を適用した味覚センサ１５を用いた検査システム１０の構成を示している。
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 shows a configuration of an
この検査システムは、基準液、サンプル液あるいは洗浄液等を入れるための容器１１、参照電極１２、味覚センサ１５、参照電極１２の電位を基準とする味覚センサ１５の膜電位を検出するための電圧検出器２０、電圧検出器２０の出力をディジタル値に変換するＡ／Ｄ変換器２２、Ａ／Ｄ変換器２２の出力に対する演算等の処理を行う演算装置２３、演算装置２３の処理結果を出力する出力装置２４によって構成されている。
This inspection system is a voltage detection for detecting the membrane potential of the
ここで、参照電極１２の表面は、塩化カリウム１００ｍＭを寒天で固化した緩衝層１３で覆われており、リード線１２ａによって電圧検出器２０に接続されている。
Here, the surface of the
また、味覚センサ１５は、アクリル等の基材１６の表面にセンサ膜１７が固定され、各センサ膜１７の反対面には、参照電極１２の緩衝層１３と同一の緩衝層１８を介して電極１９が設けられており、電極１９がリード線１５ａによって電圧検出器２０に接続されている。
The
ここで、センサ膜１７は、高分子材としてＰＶＣ（ポリ塩化ビニル）、脂質としてリン酸ジノマルデシルの２Ｃ１０（正式名称 Phosphoric acid Di-N-decyl）が用いられており、それに後述する可塑剤とを所定の割合で混合したものを、ＴＨＦ（テトラヒドロフラン）１０ｍｌに溶解し、これを平底の容器（例えば８５ｍｍφのシャーレ）内で３日間室温による自然乾燥し、ＴＨＦを揮散させることによって得られた厚さ２００μｍのものを使用しており、液体に浸けたときに、その液体中の物質に応答して膜電位が変化する特性を有している。 Here, the sensor film 17 uses PVC (polyvinyl chloride) as a polymer material and 2C 10 (formal name Phosphoric acid Di-N-decyl) phosphate as a lipid. Is dissolved in 10 ml of THF (tetrahydrofuran), and is naturally dried at room temperature for 3 days in a flat-bottomed container (for example, a petri dish of 85 mmφ) to obtain a thickness obtained by volatilizing THF. A film having a thickness of 200 μm is used, and when immersed in a liquid, the film potential changes in response to a substance in the liquid.
本願発明者らは、センサ膜１７を構成する脂質のリン酸ジノマルデシルの２Ｃ１０の量、可塑剤の種類および量に応じて、苦味を呈する物質に対する応答が、人工甘味料を含めた他の味物質に比べて極めて高い選択応答性を有することを見出した。 The present inventors have found that the amount of 2C 10 in phosphate Jinomarudeshiru of lipids constituting the sensor film 17, depending on the type and amount of plasticizer, the response to a substance exhibiting bitterness, other flavors, including artificial sweeteners It has been found that it has a very high selective response compared to the substance.
即ち、種々の実験により、苦みに対して高い感度と選択性をもつ味覚センサは、高分子材がポリ塩化ビニル（ＰＶＣ）、脂質が２Ｃ１０の場合において、可塑剤として、アジピン酸エステルのＢＢＰＡ、セシバン酸エステルのＢＥＨＳ、リン酸トリエステルのＰＴＥＨ、クエン酸エステルのＴＢＡＣ、ドデカン酸エステルのＤＩＤＤ、グルタル酸エステルのＤＩＳＧ、前記ＢＢＰＡとＴＢＡＣとの混合物のいずれかが好適であることを見出した。なお、上記各可塑剤は略称であり、図２にそれらの正式名称および組成式を示す。 That is, a variety of experiments, taste sensor with high sensitivity and selectivity for bitterness, polymeric material is polyvinyl chloride (PVC), in case the lipid is 2C 10, as a plasticizer, adipic ester BBPA It was found that any one of the following is suitable: BEHS of sesibanic acid ester, PTEH of phosphoric acid triester, TBAC of citric acid ester, DIDD of dodecanoic acid ester, DISG of glutaric acid ester, and the mixture of BBPA and TBAC . In addition, each said plasticizer is abbreviated-name, and those formal names and a composition formula are shown in FIG.
以下にその実験の結果を示すが、実験に用いた基準液、サンプル液は以下の通りである。各味のサンプル液は標準的な味の強さの濃度となっている。また、測定結果は前記したＣＰＡの測定結果である。 The results of the experiment are shown below. The reference solution and sample solution used in the experiment are as follows. Each taste sample solution has a standard taste intensity concentration. The measurement result is the measurement result of CPA described above.
１．基準液：３０ｍＭ ＫＣｌ＋０．３ｍＭ 酒石酸
２．塩味サンプル液：３００ｍＭ ＫＣｌ＋０．３ｍＭ 酒石酸
３．酸味サンプル液：３ｍＭ 酒石酸＋３０ｍＭ ＫＣｌ
４．旨味サンプル液：１０ｍＭ ＭＳＧ＋３０ｍＭ ＫＣｌ＋０．３ｍＭ 酒石酸
５．苦みサンプル液：０．１ｍＭ 塩酸キニーネ＋３０ｍＭ ＫＣｌ＋０．３ｍＭ 酒石酸
６．苦みサンプル液：０．０１ｖｏｌ％ イソα酸＋３０ｍＭ ＫＣｌ＋０．３ｍＭ 酒石酸
７．渋みサンプル液：０．０５％ タンニン酸＋３０ｍＭ ＫＣｌ＋０．３ｍＭ 酒石酸
８．甘味サンプル液：０．１５％ サッカリンＮａ＋３０ｍＭ ＫＣｌ＋０．３ｍＭ 酒石酸
９．甘味サンプル液：１％ アスパルテーム＋３０ｍＭ ＫＣｌ＋０．３ｍＭ 酒石酸
１０．甘味サンプル液：０．１５％ アセスルファムＫ＋３０ｍＭ ＫＣｌ＋０．３ｍＭ 酒石酸
ただし、ｖｏｌ％は体積濃度、その他の％濃度は重量濃度である。
1. Standard solution: 30 mM KCl + 0.3 mM
4). 4. Umami sample solution: 10 mM MSG + 30 mM KCl + 0.3 mM tartaric acid Bitter sample solution: 0.1 mM quinine hydrochloride + 30 mM KCl + 0.3 mM tartaric acid Bitter sample solution: 0.01 vol% isoalpha acid + 30 mM KCl + 0.3 mM tartaric acid Astringency sample solution: 0.05% tannic acid + 30 mM KCl + 0.3 mM
（可塑剤としてＢＢＰＡを用いた実施例）
図３は、高分子材としてＰＶＣ（ポリ塩化ビニル）８００ｍｇ、可塑剤としてＢＢＰＡを１０００μｌ用いたときに、脂質の２Ｃ１０の量を変化させたときの味覚センサの各サンプル液に対する測定結果である。
(Example using BBPA as a plasticizer)
3, PVC as the polymer material (polyvinyl chloride) 800 mg, when using 1000μl the BBPA as a plasticizer, is the measurement result of each sample liquid taste sensor when changing the amount of 2C 10 lipid .
この結果から明らかなように、高分子材のポリ塩化ビニル８００ｍｇ、可塑剤ＢＢＰＡ１０００μｌに対し、脂質２Ｃ１０が１０〜８０ｍｇの割合で含まれている味覚センサは、苦み（塩酸キニーネ）に対する感度が、人工甘味料を含む他の味物質に対して格段に高いことがわかる。さらにこの範囲内で耐久性、感度などを考慮すると、脂質２Ｃ１０が６０ｍｇのものが最適と思われる。 As is clear from this result, the taste sensor containing 10 to 80 mg of lipid 2C10 with respect to 800 mg of the polymer material polyvinyl chloride and 1000 μl of the plasticizer BBPA has a sensitivity to bitterness (quinine hydrochloride). It can be seen that it is much higher than other taste substances including artificial sweeteners. Furthermore, when durability, sensitivity, etc. are taken into consideration within this range, it is considered optimal that the lipid 2C 10 is 60 mg.
そこで、脂質２Ｃ１０の量を６０ｍｇに固定して、可塑剤ＢＢＰＡの量を変化させた味覚センサによる測定結果を図４に示す。 Accordingly, it is shown by fixing the amount of lipid 2C 10 to 60mg, the result of measurement by the taste sensor with varying amounts of plasticizer BBPA in FIG.
この図から、ポリ塩化ビニル８００ｍｇ、前記脂質２Ｃ１０６０ｍｇに対し、可塑剤ＢＢＰＡが４００〜２０００μｌの割合で含まれている味覚センサは、苦み（塩酸キニーネ）に対する感度が、人工甘味料を含む他の味物質に対して格段に高いことがわかる。 From this figure, the taste sensor that contains the plasticizer BBPA at a ratio of 400 to 2000 μl with respect to 800 mg of polyvinyl chloride and 60 mg of the lipid 2C 10 has a sensitivity to bitterness (quinine hydrochloride), including an artificial sweetener. It can be seen that it is much higher than the taste substances.
（可塑剤としてＢＥＨＳを用いた実施例）
図５は、高分子材としてＰＶＣ（ポリ塩化ビニル）８００ｍｇ、可塑剤ＢＥＨＳ１０００μｌを用い、脂質２Ｃ１０の量を変化させたときの味覚センサの各サンプル液に対する測定結果である。
(Example using BEHS as a plasticizer)
FIG. 5 shows the measurement results for each sample solution of the taste sensor when PVC (polyvinyl chloride) 800 mg and
この結果から明らかなように、ポリ塩化ビニル８００ｍｇ、可塑剤ＢＥＨＳ１０００μｌに対し、脂質２Ｃ１０が１０〜８０ｍｇの割合で含まれている味覚センサは、苦み（塩酸キニーネ）に対する感度が、人工甘味料を含む他の味物質に対して格段に高いことがわかる。さらにこの範囲内で耐久性、感度などを考慮すると、脂質２Ｃ１０が７０ｍｇのものが最適と思われる。 As is apparent from the results, the taste sensor containing 10 to 80 mg of lipid 2C10 with respect to 800 mg of polyvinyl chloride and 1000 μl of plasticizer BEHS has a sensitivity to bitterness (quinine hydrochloride), and has no artificial sweetener. It can be seen that it is much higher than other tasting substances. Furthermore, when durability, sensitivity, etc. are taken into consideration within this range, it is considered optimal that the lipid 2C 10 is 70 mg.
そこで、脂質２Ｃ１０を７０ｍｇに固定して、可塑剤ＢＥＨＳの量を変化させた味覚センサによる測定結果を図６に示す。 Therefore, FIG. 6 shows the measurement results with a taste sensor in which lipid 2C 10 was fixed at 70 mg and the amount of plasticizer BEHS was changed.
この図から、ポリ塩化ビニル８００ｍｇ、脂質２Ｃ１０７０ｍｇに対し、可塑剤ＢＥＨＳが４００〜２０００μｌの割合で含まれている味覚センサは、苦み（塩酸キニーネ）に対する感度が、人工甘味料を含む他の味物質に対して格段に高いことがわかる。 From this figure, the taste sensor that contains 400 to 2000 μl of plasticizer BEHS with respect to 800 mg of polyvinyl chloride and 70 mg of lipid 2C 10 is sensitive to bitterness (quinine hydrochloride). It can be seen that it is much higher than the taste substance.
（可塑剤としてＰＴＥＨを用いた実施例）
図７は、高分子材としてＰＶＣ（ポリ塩化ビニル）８００ｍｇ、可塑剤ＰＴＥＨ１０００μｌを用い、脂質２Ｃ１０の量を変化させたときの味覚センサの各サンプル液に対する測定結果である。
(Example using PTEH as a plasticizer)
FIG. 7 shows measurement results for each sample solution of the taste sensor when 800 mg of PVC (polyvinyl chloride) and 1000 μl of plasticizer PTEH were used as the polymer material and the amount of lipid 2C 10 was changed.
この結果から明らかなように、ポリ塩化ビニル８００ｍｇ、可塑剤ＰＴＥＨ１０００μｌに対し、脂質２Ｃ１０が２０〜１２０ｍｇの割合で含まれている味覚センサは、苦み（塩酸キニーネ）に対する感度が、人工甘味料を含む他の味物質に対して格段に高いことがわかる。さらにこの範囲内で耐久性、感度などを考慮すると、脂質２Ｃ１０６０ｍｇのものが最適と思われる。
As can be seen from this result, the taste sensor containing 20 mg to 120 mg of lipid 2C 10 with respect to 800 mg of polyvinyl chloride and 1000 μl of the plasticizer PTEH has an artificial sweetener sensitivity to bitterness (quinine hydrochloride). It can be seen that it is much higher than other tasting substances. Furthermore, when durability, sensitivity, etc. are taken into consideration within this range,
そこで、脂質２Ｃ１０の量を６０ｍｇに固定して、可塑剤ＰＴＥＨの量を変化させた味覚センサによる測定結果を図８に示す。 Accordingly, it is shown by fixing the amount of lipid 2C 10 to 60mg, the result of measurement by the taste sensor with varying amounts of plasticizer PTEH in FIG.
この図から、ポリ塩化ビニル８００ｍｇ、脂質２Ｃ１０６０ｍｇに対し、可塑剤ＰＴＥＨが４００〜２０００μｌの割合で含まれている味覚センサは、苦み（塩酸キニーネ）に対する感度が、人工甘味料を含む他の味物質に対して格段に高いことがわかる。 From this figure, the taste sensor that contains 400 to 2000 μl of the plasticizer PTEH with respect to 800 mg of polyvinyl chloride and 60 mg of lipid 2C 10 is sensitive to bitterness (quinine hydrochloride). It can be seen that it is much higher than the taste substance.
（可塑剤としてＴＢＡＣを用いた実施例）
図９は、高分子材としてＰＶＣ（ポリ塩化ビニル）８００ｍｇ、可塑剤ＴＢＡＣを１０００μｌ用い、脂質２Ｃ１０の量を変化させたときの味覚センサの各サンプル液に対する測定結果である。
(Example using TBAC as plasticizer)
FIG. 9 shows measurement results for each sample solution of the taste sensor when 800 mg of PVC (polyvinyl chloride) and 1000 μl of plasticizer TBAC were used as the polymer material and the amount of lipid 2C 10 was changed.
この結果から明らかなように、ポリ塩化ビニル８００ｍｇ、可塑剤ＴＢＡＣ１０００μｌに対し、脂質２Ｃ１０が２０〜１２０ｍｇの割合で含まれている味覚センサは、苦み（塩酸キニーネ）に対する感度が、人工甘味料を含む他の味物質に対して格段に高いことがわかる。さらにこの範囲内で耐久性、感度などを考慮すると、脂質２Ｃ１０が１２０ｍｇのものが最適と思われる。
As apparent from the results,
そこで、脂質２Ｃ１０の量を１２０ｍｇに固定して、可塑剤ＴＢＡＣの量を変化させた味覚センサによる測定結果を図１０に示す。 Therefore, FIG. 10 shows the results of measurement with a taste sensor in which the amount of lipid 2C 10 was fixed at 120 mg and the amount of plasticizer TBAC was changed.
この図から、ポリ塩化ビニル８００ｍｇ、脂質２Ｃ１０１２０ｍｇに対し、可塑剤ＴＢＡＣが８００〜２０００μｌの割合で含まれている味覚センサは、苦み（塩酸キニーネ）に対する感度が、人工甘味料を含む他の味物質に対して格段に高いことがわかる。 From this figure, the taste sensor that contains 800 to 2000 μl of plasticizer TBAC with respect to 800 mg of polyvinyl chloride and 120 mg of lipid 2C 10 is sensitive to bitterness (quinine hydrochloride). It can be seen that it is much higher than the taste substance.
上記測定結果は、塩基性薬物の代表として塩酸キニーネを用いたものであるが、上記した各実施例の味覚センサは、苦みを呈する他の塩基性薬物に対しても人工甘味料を含む他の味物質に対して高い選択性と感度とを有していることが認められている。 Although the above measurement results are obtained using quinine hydrochloride as a representative of basic drugs, the taste sensor of each of the above examples is not limited to other basic drugs that exhibit bitterness. It has been observed that it has high selectivity and sensitivity to taste substances.
例えば、塩酸キニーネの他に、塩酸セチリジン、塩酸ヒドロキシジン、塩酸ジフェンヒドラミン、塩酸アゼラスチン、塩酸エペリゾン、塩酸チクロピジン、塩酸ベルベリンの各苦み物質に対する測定を上記実施例の味覚センサで行った結果、脂質２Ｃ１０６０ｍｇに対し、可塑剤ＢＢＰＡ１０００μｌの割合の味覚センサでは、その全ての苦み物質に対する感度が可塑剤としてＤＯＰＰを用いた従来のセンサより格段に高いことを確認している。 For example, in addition to quinine hydrochloride, measurement of each bitter substance of cetirizine hydrochloride, hydroxyzine hydrochloride, diphenhydramine hydrochloride, azelastine hydrochloride, eperisone hydrochloride, ticlopidine hydrochloride, and berberine hydrochloride was carried out using the taste sensor of the above example. As a result, lipid 2C 10 It has been confirmed that a taste sensor with a ratio of plasticizer BBPA of 1000 μl per 60 mg has a significantly higher sensitivity to all bitter substances than a conventional sensor using DOPP as a plasticizer.
また、脂質２Ｃ１０７０ｍｇに対し、可塑剤ＢＥＨＳ１０００μｌの割合の味覚センサ、および脂質２Ｃ１０７０ｍｇに対し、可塑剤ＰＴＥＨ１０００μｌの割合の味覚センサについても、上記全ての苦み物質に対する感度が可塑剤としてＤＯＰＰを用いた従来のセンサより格段に高いことを確認している。
Further, with respect to the
さらに、脂質２Ｃ１０１２０ｍｇに対し、可塑剤ＴＢＡＣ１０００μｌの割合の味覚センサの場合でも、塩酸セチリジンを除く全ての苦み物質に対する感度が可塑剤としてＤＯＰＰを用いた従来のセンサより格段に高いことを確認している。 Furthermore, even in the case of a taste sensor with a ratio of 1000 μl of plasticizer TBAC to 120 mg of lipid 2C 10 , it was confirmed that the sensitivity to all bitter substances except cetirizine hydrochloride was significantly higher than that of a conventional sensor using DOPP as a plasticizer. ing.
（可塑剤としてＤＩＤＤを用いた実施例）
図１１は、高分子材としてＰＶＣ（ポリ塩化ビニル）８００ｍｇ、可塑剤としてＤＩＤＤを１０００μｌ用い、脂質２Ｃ１０の量を変化させたときの味覚センサの各サンプル液に対する測定結果である。
(Example using DIDD as a plasticizer)
FIG. 11 shows measurement results for each sample liquid of the taste sensor when 800 mg of PVC (polyvinyl chloride) is used, 1000 μl of DIDD is used as a plasticizer, and the amount of lipid 2C 10 is changed.
この結果から明らかなように、ポリ塩化ビニル８００ｍｇ、可塑剤ＤＩＤＤ１０００μｌに対し、脂質２Ｃ１０が２０〜１２０ｍｇの割合で含まれている味覚センサは、苦み（塩酸キニーネ）に対する感度が、人工甘味料を含む他の味物質に対して格段に高いことがわかる。さらにこの範囲内で官能検査との相関の高いものを調べた結果、脂質２Ｃ１０が３０ｍｇのものが、図１２のように、官能検査に最も近い（相関係数０．８４）ことが判明した。
As apparent from the results,
（可塑剤としてＤＩＳＧを用いた実施例）
図１３は、高分子材としてＰＶＣ（ポリ塩化ビニル）８００ｍｇ、可塑剤としてＤＩＳＧを１０００μｌ用い、脂質２Ｃ１０の量を変化させたときの味覚センサの各サンプル液に対する測定結果である。
(Example using DISG as plasticizer)
FIG. 13 shows measurement results for each sample solution of the taste sensor when PVC (polyvinyl chloride) 800 mg is used as the polymer material, DISG as the plasticizer is 1000 μl, and the amount of lipid 2C 10 is changed.
この結果から明らかなように、ポリ塩化ビニル８００ｍｇ、可塑剤ＤＩＳＧ１０００μｌに対し、脂質２Ｃ１０が２０〜１２０ｍｇの割合で含まれている味覚センサは、苦み（塩酸キニーネ）に対する感度が、人工甘味料を含む他の味物質に対して格段に高いことがわかる。さらにこの範囲内で官能検査との相関の高いものを調べた結果、前記ＤＩＤＤと同様に脂質２Ｃ１０が３０ｍｇのものが、図１４のように、官能検査に最も近い（相関係数０．８４）ことが判明した。
As apparent from the results,
（可塑剤としてＢＢＰＡとＴＢＡＣの両方を用いた実施例）
図１５は、高分子材としてＰＶＣ（ポリ塩化ビニル）８００ｍｇ、脂質２Ｃ１０が５０〜１５０ｍｇの範囲に対し、可塑剤としてＢＢＰＡを１００〜３０００μｌの範囲、ＴＢＡＣを１００〜３０００μｌの範囲で含む味覚センサの塩酸キニーネのサンプル液に対する測定結果を示すものであり、図１５の（ａ）は脂質２Ｃ１０が５０ｍｇ、図１５の（ｂ）は脂質２Ｃ１０が９０ｍｇ、図１５の（ｃ）は脂質２Ｃ１０が１５０ｍｇの場合の測定結果を示すグラフである。また、図１６は、その測定結果を数値で表すものである。
(Example using both BBPA and TBAC as plasticizer)
FIG. 15 shows a taste sensor containing 800 mg of PVC (polyvinyl chloride) as a polymer material and 50 to 150 mg of lipid 2C 10 in a range of 100 to 3000 μl of BBPA as a plasticizer and 100 to 3000 μl of TBAC. FIG. 15A shows 50 mg of lipid 2C 10 , FIG. 15B shows 90 mg of lipid 2C 10 , and FIG. 15C shows lipid 2C. It is a graph which shows the measurement result in case 10 is 150 mg. Moreover, FIG. 16 represents the measurement result with a numerical value.
これらの図から、両可塑剤がともに１００μｌの場合を除いて、従来の可塑剤としてＤＯＰＰを用いた味覚センサに対して高い感度を有していることがわかり、少なくとも５０〜１５０ｍｇの範囲で有効と推測される。また、これらの可塑剤を用いた味覚センサはいずれも人工甘味料に対する感度も低いので、その可塑剤を混合して得られた味覚センサも人工甘味料の影響を受けることなく苦みに対して高い感度と選択性をもって応答している。 From these figures, it can be seen that it has high sensitivity to a taste sensor using DOPP as a conventional plasticizer, except when both plasticizers are 100 μl, and is effective in the range of at least 50 to 150 mg. It is guessed. In addition, since the taste sensors using these plasticizers all have low sensitivity to artificial sweeteners, taste sensors obtained by mixing the plasticizers are also highly resistant to bitterness without being affected by the artificial sweeteners. Responds with sensitivity and selectivity.
また、官能検査との相関性も広い混合割合の範囲において高いことが確認されている。例えば、脂質２Ｃ１０が９０ｍｇ、可塑剤ＢＢＰＡ１００μｌ、ＴＢＡＣ３０００μｌで混合して得られた味覚センサは、図１７に示すように、官能検査に対して相関係数０．８８という高い相関性を示している。 Further, it has been confirmed that the correlation with the sensory test is high in a wide mixing ratio range. For example, a taste sensor obtained by mixing 90 mg of lipid 2C 10 with 100 μl of plasticizer BBPA and 3000 μl of TBAC shows a high correlation with a correlation coefficient of 0.88 for the sensory test, as shown in FIG. .
また、脂質２Ｃ１０が１５０ｍｇ、可塑剤としてＢＢＰＡ１５００μｌ、ＴＢＡＣ３０００μｌで混合して得られた味覚センサも、図１８に示すように、官能検査に対して相関係数０．９３という極めて高い相関性を示している。 In addition, the taste sensor obtained by mixing 150 mg of lipid 2C 10 with 1500 μl of BBPA as plasticizer and 3000 μl of TBAC also shows a very high correlation with a correlation coefficient of 0.93 with respect to the sensory test, as shown in FIG. ing.
以上の実験結果から判断して、苦み物質に対して、人工甘味料を含む他の味物質の影響をほとんど受けない高感度で高選択性を有する味覚センサの好適な可塑剤の種類と、脂質との混合割合の一覧をまとめると、図１９のようになり、このいずれかの組成で形成された味覚センサを用いることで、特に、塩基性薬物の苦みを人工甘味料により緩和している医薬品に対する苦みの検査を、人工甘味料の影響を受けることなく正確に測定することができる。 Judging from the above experimental results, the kind of plasticizer suitable for the taste sensor having high sensitivity and high selectivity with little influence of other taste substances including artificial sweeteners on the bitter substance, and lipid The list of mixing ratios with the above is as shown in FIG. 19, and by using a taste sensor formed with any of these compositions, in particular, a pharmaceutical product that alleviates the bitterness of basic drugs with artificial sweeteners Can be accurately measured without being affected by artificial sweeteners.
１０……検査システム、１１……容器、１２……参照電極、１５……味覚センサ、１７……センサ膜、２０……電圧検出器２０、２２……Ａ／Ｄ変換器、２３……演算装置、２４……出力装置
DESCRIPTION OF
Claims (7)
前記高分子材８００ｍｇ、前記可塑剤としてＢＢＰＡまたはＢＥＨＳのいずれか１０００μｌに対し、前記脂質が１０〜８０ｍｇの割合で含まれていることを特徴とする味覚センサ。 And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
A taste sensor comprising: 800 mg of the polymer material and 1000 μl of BBPA or BEHS as the plasticizer, and the lipid is contained in a ratio of 10 to 80 mg.
前記高分子材８００ｍｇ、前記可塑剤としてＰＴＥＨまたはＴＢＡＣまたはＤＩＤＤのいずれか１０００μｌに対し、前記脂質が２０〜１２０ｍｇの割合で含まれていることを特徴とする味覚センサ。 And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
The taste sensor according to claim 1, wherein the lipid is contained in a ratio of 20 to 120 mg with respect to 800 mg of the polymer material and 1000 μl of PTEH, TBAC or DIDD as the plasticizer.
前記高分子材８００ｍｇ、前記可塑剤としてＤＩＳＧ１０００μｌに対し、前記脂質が１０〜１２０ｍｇの割合で含まれていることを特徴とする味覚センサ。 And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
A taste sensor comprising: 800 mg of the polymer material and 10 to 120 mg of the lipid per 1000 μl of DISG as the plasticizer.
前記高分子材８００ｍｇ、前記脂質６０ｍｇに対して、前記可塑剤としてＢＢＰＡまたはＰＴＥＨのいずれかが４００〜２０００μｌの割合で含まれていることを特徴とする味覚センサ。 And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
A taste sensor characterized by containing either BBPA or PTEH as the plasticizer in a ratio of 400 to 2000 μl with respect to 800 mg of the polymer material and 60 mg of the lipid.
前記高分子材８００ｍｇ、前記脂質７０ｍｇに対して、前記可塑剤としてＢＥＨＳが４００〜２０００μｌの割合で含まれていることを特徴とする味覚センサ。 And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
A taste sensor comprising BEHS as a plasticizer in a ratio of 400 to 2000 μl with respect to 800 mg of the polymer material and 70 mg of the lipid.
前記高分子材８００ｍｇ、前記脂質１２０ｍｇに対して、前記可塑剤としてＴＢＡＣが８００〜２０００μｌの割合で含まれていることを特徴とする味覚センサ。 And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
A taste sensor comprising TBAC as a plasticizer in a ratio of 800 to 2000 μl with respect to 800 mg of the polymer material and 120 mg of the lipid.
前記高分子材８００ｍｇ、前記脂質５０〜１５０ｍｇの範囲に対し、前記可塑剤としてＢＢＰＡとＴＢＡＣがそれぞれ１００〜３０００μｌの範囲で且つ少なくとも一方が１００μｌを越える割合で含まれていることを特徴とする味覚センサ。 And a polymer material made of polyvinyl chloride (PVC), have a lipid consisting of 2C 10 in phosphate Jinomarudeshiru, the sensor film formed by mixing a plasticizer, sensitive to taste substance to be measured liquid In the taste sensor where the membrane potential changes
BBPA and TBAC are each contained in the range of 100 to 3000 μl as a plasticizer and at least one exceeds 100 μl in the range of 800 mg of the polymer material and 50 to 150 mg of the lipid. Sensor.
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