JPH11248669A - Taste sensor and measurement using it - Google Patents
Taste sensor and measurement using itInfo
- Publication number
- JPH11248669A JPH11248669A JP10073129A JP7312998A JPH11248669A JP H11248669 A JPH11248669 A JP H11248669A JP 10073129 A JP10073129 A JP 10073129A JP 7312998 A JP7312998 A JP 7312998A JP H11248669 A JPH11248669 A JP H11248669A
- Authority
- JP
- Japan
- Prior art keywords
- electrode
- membrane
- taste sensor
- taste
- film
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Investigating Or Analysing Biological Materials (AREA)
- Investigating Or Analyzing Materials By The Use Of Electric Means (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、味覚センサおよび
それを用いる測定方法に関する。更に詳しくは、使い捨
てを可能とする味覚センサおよびそれを用いる測定方法
に関する。[0001] 1. Field of the Invention [0002] The present invention relates to a taste sensor and a measuring method using the same. More specifically, the present invention relates to a taste sensor that can be disposable and a measurement method using the same.
【０００２】[0002]
【従来の技術】従来の味覚センサは、白金、金等の貴金
属電極上に味覚感応膜(塩化ビニル樹脂等の樹脂膜中に
脂質層を設けたもの)を形成させ、これを連続測定に供
し、測定後水洗等の味覚感応膜の再生処理を施すことに
よって、くり返し使用している。2. Description of the Related Art In a conventional taste sensor, a taste-sensitive film (a film in which a lipid layer is provided in a resin film such as a vinyl chloride resin) is formed on a noble metal electrode such as platinum or gold, and is used for continuous measurement. After the measurement, the taste-sensitive film is subjected to a regeneration treatment such as washing with water, so that the film is used repeatedly.
【０００３】しかるに、感応膜中に前回の測定試料が残
存していたり、脂質層に測定された試料が吸着され、次
回の測定に誤差を生じさせるなど、使用後の感応膜に測
定履歴が残り、そのため同一試料に対してもセンサ出力
が変化し、再現性が悪いという問題がみられた。However, the previous measurement sample remains in the sensitive membrane, or the measured sample is adsorbed on the lipid layer, causing an error in the next measurement. Therefore, there has been a problem that the sensor output changes even for the same sample, resulting in poor reproducibility.
【０００４】[0004]
【発明が解決しようとする課題】本発明の目的は、使い
捨てを可能とし、従って測定履歴などの問題の残らない
味覚センサおよびその測定方法を提供することにある。SUMMARY OF THE INVENTION An object of the present invention is to provide a taste sensor and a method of measuring the taste sensor, which can be disposable and therefore have no problems such as measurement history.
【０００５】[0005]
【課題を解決するための手段】かかる本発明の目的は、
同一基板上に参照極を含む複数の電極を形成させ、参照
極以外の電極部上に脂質膜を形成せしめた味覚センサに
よって達成され、それを用いての測定は、この味覚セン
サの参照極および脂質膜形成各電極部上に測定試料液を
滴下し、各脂質膜形成電極-参照極間の電位差を測定す
ることによって行われる。SUMMARY OF THE INVENTION The object of the present invention is as follows.
This is achieved by a taste sensor in which a plurality of electrodes including a reference electrode are formed on the same substrate and a lipid film is formed on an electrode portion other than the reference electrode, and measurement using the taste sensor is performed using the reference electrode and the reference electrode of the taste sensor. The measurement is performed by dropping a measurement sample solution onto each of the lipid membrane-forming electrodes and measuring the potential difference between each lipid membrane-forming electrode and the reference electrode.
【０００６】[0006]
【発明の実施の形態】本発明に係る味覚センサの一態様
が、図1に平面図として示されている。ここで、符号1は
参照極であり、符号2〜6はそれぞれ脂質膜を形成させた
各電極部である。このような参照極1および脂質膜形成
電極部2〜6の形成は、基板7上に銀電極およびこれらの
リード部8,8′,8″, ・・・を形成させ、それらのコネクタ
部9および各電極部1〜6を除く部分を絶縁膜10で覆い、
参照極形成用先端部(1)を半円放射状に取り囲む他の各
電極形成用先端部(2〜6)を銀/塩化銀化し、銀/塩化銀化
された各電極部上に脂質膜を形成させることによって行
われる。これを用いての測定は、やはり銀/塩化銀化さ
れた参照極1と脂質膜形成各電極部2〜6との間の電位差
を測定することによって行われる。DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the taste sensor according to the present invention is shown in a plan view in FIG. Here, reference numeral 1 denotes a reference electrode, and reference numerals 2 to 6 denote respective electrode portions each forming a lipid membrane. The formation of the reference electrode 1 and the lipid membrane-forming electrode portions 2 to 6 causes the formation of silver electrodes and their lead portions 8, 8 ', 8 ",. And covering the parts except the electrode parts 1 to 6 with the insulating film 10,
The other electrode forming tips (2 to 6) surrounding the reference electrode forming tip (1) in a semicircle radially are silver / silver chloride, and a lipid film is formed on each silver / silver chloride electrode. It is performed by forming. The measurement using this is performed by measuring the potential difference between the reference electrode 1 which is also silver / silver chloride converted and each of the lipid membrane-forming electrodes 2 to 6.
【０００７】味の感覚は、まず味覚物質が舌の味覚細胞
の受容膜に吸着されることによって感じられる。受容膜
上には、各種の味覚物質を吸着する脂質または受容体が
存在し、味覚物質がこれらに吸着されることにより、膜
電位変化がひき起される。これにより伝達物質が放出さ
れ、味覚神経にインパルスが発生し、脳がこの信号を受
理し、処理することにより味を識別し、感じると考えら
れている。[0007] Taste sensation is first felt when a taste substance is adsorbed to the receptor membrane of taste cells of the tongue. Lipids or receptors that adsorb various taste substances are present on the receptor membrane, and the adsorption of the taste substances causes a change in membrane potential. It is believed that this releases a transmitter and produces an impulse in the gustatory nerves, and the brain receives and processes this signal to identify and feel the taste.
【０００８】一般に味は、甘味、苦味、うま味、塩味、
酸味の5つの基本味に分けられる。これらの基本味を呈
する代表的な物質としては、しょ糖(甘味)、キニーネ
(苦味)、昆布成分であるグルタミン酸ナトリウム、かつ
お節成分であるイノシン酸、しいたけ成分であるグアニ
ル酸(以上うま味)、食塩(塩味)、塩化水素(酸味)等が挙
げられる。[0008] Generally, the taste is sweet, bitter, umami, salty,
It is divided into five basic sour tastes. Representative substances exhibiting these basic tastes include sucrose (sweet) and quinine.
(Bitterness), sodium glutamate as a kelp component, inosinic acid as a bonito component, guanylic acid (or more umami) as a shiitake component, salt (saltiness), hydrogen chloride (acidity) and the like.
【０００９】本発明の味覚センサにおいては、これらの
味覚物質に独自に応答する複数の脂質膜を電極上に形成
し、電位変化を出力として取り出し、その電位変化を比
較することにより、味覚の評価を行わんとするものであ
る。即ち、味覚物質が電極上の脂質膜に吸着され、結合
すると、表面電位が変化するので、この電位変化を参照
極との間の電位差として検出している。In the taste sensor of the present invention, a plurality of lipid membranes which individually respond to these taste substances are formed on the electrodes, potential changes are output as outputs, and the potential changes are compared to evaluate the taste. Is to be performed. That is, when the taste substance is adsorbed and bound to the lipid membrane on the electrode, the surface potential changes, and the change in the potential is detected as the potential difference between the reference substance and the reference electrode.
【００１０】ポリエチレンテレフタレート等のプラスチ
ック、微生物生産ポリエステル、乳酸系ポリエステル等
の生分解性材料、ガラス、セラミックス、紙、水溶性紙
などの基板上には、カーボン、銀、白金、パラジウム、
金等の電極がそれらのリード部共々、スクリーン印刷
法、蒸着法、スパッタリング法、箔貼付け法等によって
形成され、リード部および電極先端部を除く部分は、熱
硬化性ポリエステル樹脂製絶縁膜によって被覆されてい
る。On a substrate such as plastic such as polyethylene terephthalate, biodegradable material such as microorganism-produced polyester and lactic acid polyester, glass, ceramics, paper, and water-soluble paper, carbon, silver, platinum, palladium,
Electrodes such as gold are formed together with their leads by screen printing, vapor deposition, sputtering, foil sticking, etc., and the parts except the leads and electrode tips are covered with a thermosetting polyester resin insulating film. Have been.
【００１１】これら各種の電極形成材料を使用し得る
が、参照極ならびに脂質膜形成用各電極部は、まず銀電
極として形成された後、銀/塩化銀化して用いること
が、電位の安定性の点から好ましい。銀/塩化銀化は、
定電流電解する方法、塩化第2鉄水溶液中に浸漬する方
法、スクリーン印刷法によって塩化銀を塗布、積層させ
る方法など、任意の方法によって行うことができる。Although these various electrode forming materials can be used, the reference electrode and each electrode portion for forming a lipid membrane are preferably first formed as silver electrodes, and then used after silver / silver chloride conversion to obtain a stable electric potential. It is preferable from the point of view. Silver / silver chloride is
The method can be carried out by any method such as a method of constant current electrolysis, a method of immersion in an aqueous ferric chloride solution, and a method of coating and laminating silver chloride by a screen printing method.
【００１２】形成された銀/塩化銀電極よりなる、参照
極を除く脂質膜形成用各電極部には、必要に応じてカッ
プリング剤等で表面処理が行われた後、例えば脂質100m
gをテトラヒドロフラン約1〜100mlに溶解させた溶液等
として約0.1〜5μl/0.0125cm2電極の量で滴下し、乾燥
(約4〜40℃で約5〜120分間)させることによって、オレ
イルアミン膜、ジオクチルホスフェート膜、レシチン
膜、コレステロール膜、オレイン酸膜等の脂質膜が形成
される。脂質膜は、これら極性脂質物質の単一組成また
は混合組成のものばかりではなく、味覚物質受容体、酵
素、抗体等のタンパク質なども用いることができ、更に
はイオノフォアまたは合成有機分子を膜内に含ませたも
のなども用いることができる。Each of the electrode portions for forming a lipid film, excluding the reference electrode, composed of the formed silver / silver chloride electrode, is subjected to a surface treatment with a coupling agent or the like, if necessary, and then, for example, is treated with 100 m of lipid.
g in a solution of about 1 to 100 ml of tetrahydrofuran and dropped in an amount of about 0.1 to 5 μl / 0.0125 cm 2 electrode, and dried.
(At about 4 to 40 ° C. for about 5 to 120 minutes), a lipid film such as an oleylamine film, a dioctyl phosphate film, a lecithin film, a cholesterol film, and an oleic acid film is formed. The lipid membrane is not limited to those having a single composition or a mixed composition of these polar lipid substances, but can also be a protein such as a taste substance receptor, an enzyme, or an antibody.In addition, an ionophore or a synthetic organic molecule can be used in the membrane. What is included can also be used.
【００１３】参照極上またはその周辺には、KClまたはN
aClを担持させておくことが好ましい。参照極として銀/
塩化銀電極を用いる場合には、脂質膜形成電極との間の
端子間電圧を測定する際に、微小の電流が流れる必要が
ある。そのために、電荷の担い手である無機塩化物の存
在が必要となる。無機塩化物としては、イオンの移動度
との関係からKCl、NaClが好んで用いられ、皮ふとの接
触によるかぶれを予防するにはNaClの使用が望ましい。
KClまたはNaClの担持は、約1〜50mM濃度の水溶液約1〜1
0μlの滴下およびそれの乾燥（約4〜40℃で約5〜120分)
によって行われる。[0013] KCl or N
It is preferable to carry aCl. Silver / as reference electrode
When a silver chloride electrode is used, a minute current needs to flow when measuring a voltage between terminals between the electrode and the lipid membrane-forming electrode. For that purpose, the presence of an inorganic chloride which is a carrier of the electric charge is required. As the inorganic chloride, KCl and NaCl are preferably used in view of the relation with the mobility of ions, and NaCl is preferably used to prevent rash caused by contact with skin.
The loading of KCl or NaCl is carried out in about 1 to 1
0 μl drop and dry it (about 4 to 40 ° C. for about 5 to 120 minutes)
Done by
【００１４】脂質膜の上面または下面(電極部との間)に
も、KClまたはNaClを介在させることが望ましく、介在
されたこれらの無機塩化物は、電極応答安定性を向上さ
せる。この場合、無機塩化物の介在は、上記の如き方法
あるいは予め電極上に塩化物層を付着させておく方法な
どによって行われる。It is desirable that KCl or NaCl be interposed also on the upper surface or lower surface (between the electrode portion) of the lipid membrane, and these interposed inorganic chlorides improve electrode response stability. In this case, the inorganic chloride is interposed by the above-described method, a method of previously attaching a chloride layer on the electrode, or the like.
【００１５】かかる味覚センサを用いての味覚の測定
は、参照極および脂質膜形成各電極上に測定試料液を滴
下し、各脂質膜形成電極-参照極間の電位差を測定する
ことによって行われる。Measurement of taste using such a taste sensor is performed by dropping a measurement sample solution onto each of the reference electrode and the lipid membrane-forming electrode, and measuring the potential difference between each lipid membrane-forming electrode and the reference electrode. .
【００１６】[0016]
【発明の効果】測定された各脂質膜に対する電位差をパ
ターン認識方法で比較することにより、味覚の種類およ
び量などを間接的に評価することができる。また、この
味覚センサの製作は容易なので、使い捨てを可能とし、
従って味覚感応膜に測定履歴が残り、再現性を低下せし
めるようなこともない。The type and amount of taste can be indirectly evaluated by comparing the measured potential difference for each lipid membrane by the pattern recognition method. Also, since the production of this taste sensor is easy, it can be disposable,
Therefore, the measurement history remains on the taste-sensitive film, and the reproducibility is not reduced.
【００１７】[0017]
【実施例】次に、実施例について本発明を説明する。Next, the present invention will be described by way of examples.
【００１８】実施例１ 図1に示される形状および構造を有する味覚センサが、
次のようにして作製された。まず、ポリエチレンテレフ
タレート基板上に、スクリーン印刷法によって各銀電極
を形成させた後、各電極の先端部分およびリード部を除
く電極形成基板上を、熱硬化性ポリエステル樹脂を用い
るスクリーン印刷法によって、絶縁膜を形成させ、被覆
した。Embodiment 1 A taste sensor having the shape and structure shown in FIG.
It was produced as follows. First, after forming each silver electrode on a polyethylene terephthalate substrate by a screen printing method, the electrode forming substrate except for the tip portion and the lead portion of each electrode is insulated by a screen printing method using a thermosetting polyester resin. A film was formed and coated.
【００１９】これらの各銀電極の先端部分を銀/塩化銀
化電極とするために、0.1M塩化第2銀水溶液5μlずつを
各電極先端部分上に滴下し、1時間放置した後水洗し、
一夜放置した。この内、中央の電極部を参照極とした。In order to use the tip of each silver electrode as a silver / silver chloride electrode, 5 μl of a 0.1 M aqueous solution of silver nitrate was dropped on the tip of each electrode, left for 1 hour, washed with water,
Left overnight. Among them, the central electrode part was used as a reference electrode.
【００２０】残りの銀/塩化銀化電極上には、オレイル
アミン、ジオクチルホスフェート、レシチン、コレステ
ロールおよびオレイン酸をいずれも10mg/mlの濃度のテ
トラヒドロフラン溶液として0.5μl滴下し、25℃で30分
間乾燥して、脂質膜形成各電極部を形成させた。次い
で、これらの脂質膜形成各電極部上および参照極上に、
いずれも10mM塩化カリウム水溶液5μlを滴下し、30分間
乾燥させた。On the remaining silver / silver chloride electrode, 0.5 μl of oleylamine, dioctyl phosphate, lecithin, cholesterol and oleic acid were added dropwise at a concentration of 10 mg / ml in tetrahydrofuran, and dried at 25 ° C. for 30 minutes. Thus, each electrode portion for forming a lipid membrane was formed. Next, on each of these lipid membrane-forming electrode portions and on the reference electrode,
In each case, 5 μl of a 10 mM aqueous potassium chloride solution was added dropwise and dried for 30 minutes.
【００２１】このようにして得られた味覚センサの各電
極上に、各種測定試料20μlを滴下し、エレクトロメー
タを用いて、5分後の電位差(単位:mV、n=3)を測定し
た。得られた結果は、次の表に示される。 表 ジオクチル オレイル ホスフェー レシチ コレステ オレイ 測定試料 アミン膜 ト膜 ン膜 ロール膜 ン酸膜 食塩(NaCl) -23 0 -21 -2 -5 塩化水素(HCl) 6 3 -6 -5 3 砂糖(しょ糖) 0 -1 -39 -4 -10 塩酸キニーネ -10 -28 -45 -2 -17 L-グルタミン酸Na水和物 5 -4 -33 -5 -24 グアノシン-5′-リン酸Na2 -20 2 -12 -27 6 イノシン-5′-リン酸Na -23 2 -14 -24 16 ビタミンC 7 2 -3 -3 -3 清酒 12 0 -8 -10 16 ワイン -17 0 -46 2 -1 紅茶 -34 1 -7 -19 4 緑茶 -34 4 -7 -17 2 コーヒー -9 -6 9 -4 22 トマトジュース 1 3 6 -2 5The respective sensors of the taste sensor thus obtained are
Drop 20 μl of each measurement sample on the top
5 minutes later, measure the potential difference (unit: mV, n = 3).
Was. The results obtained are shown in the following table. Table Dioctyl Oleyl Phosphate Reciti Choleste Olay Measurement sample Amine film Membrane Membrane Roll membrane Acid film Salt (NaCl) -23 0 -21 -2 -5 Hydrogen chloride (HCl) 6 3 -6 -5 3 Sugar (sucrose) 0 -1 -39 -4 -10 Quinine hydrochloride -10 -28 -45 -2 -17 L-Glutamate sodium hydrate 5 -4 -33 -5 -24 Sodium guanosine-5'-phosphateTwo-20 2 -12 -27 6 Inosine-5'-phosphate Na -23 2 -14 -24 16 Vitamin C 7 2 -3 -3 -3 Sake 12 0 -8 -10 16 Wine -17 0 -46 2- 1 Black tea -34 1 -7 -19 4 Green tea -34 4 -7 -17 2 Coffee -9 -6 9 -4 22 Tomato juice 1 3 6 -2 5
【００２２】この結果から、各種味物質が各脂質膜に対
してそれぞれ異った電位差を示すので、味を定量化し得
ることが分る。From these results, it can be seen that the taste can be quantified because the various taste substances have different potential differences with respect to the respective lipid membranes.
【００２３】また、表1の結果を基本5味について図示す
ると、図2に示されるグラフのようになる。FIG. 2 is a graph showing the results of Table 1 for the five basic tastes.
【００２４】図2からは、次のようなことがいえる。 (1)食塩は、オレイルアミン膜、レシチン膜に対して低
い電位差を示す。 (2)塩化水素は、バランスのとれた五角形を構成する。 (3)砂糖は、レシチン膜のみに低い電位差を示す。 (4)塩酸キニーネは、オレイルアミン膜およびオレイン
酸膜に対しては僅かに低い電位差を示しているが、ジオ
クチルホスフェート膜およびレシチン膜に対しては低い
電位差しか示さない。 (5)グルタミンは、レシチンとオレイン酸に対しては低
い電位差を示している。The following can be said from FIG. (1) Salt has a low potential difference with respect to the oleylamine film and the lecithin film. (2) Hydrogen chloride forms a well-balanced pentagon. (3) Sugar shows a low potential difference only in lecithin membrane. (4) Quinine hydrochloride shows a slightly lower potential difference with the oleylamine film and the oleic acid film, but shows only a lower potential difference with the dioctyl phosphate film and the lecithin film. (5) Glutamine has a low potential difference between lecithin and oleic acid.
【００２５】実施例２ 実施例1において、KClを用いないで味覚センサを製作
し、10mM濃度の砂糖に対するレシチン膜の電位差(n=10)
を測定すると、 -40, -43, -43, -33, -39, -35, -43, -39, -40, -40
(平均-39.5) の値が得られ、その変動係数は8.5%であった。Example 2 In Example 1, a taste sensor was manufactured without using KCl, and a potential difference of a lecithin membrane with respect to sugar having a concentration of 10 mM (n = 10).
-40, -43, -43, -33, -39, -35, -43, -39, -40, -40
(Mean-39.5) with a coefficient of variation of 8.5%.
【００２６】なお、実施例1の場合には、 -39, -40, -41, -35, -38, -36, -41, -38, -39, -39
(平均-38.6) の値が得られ、その変動係数は5.1%であった。In the case of the first embodiment, -39, -40, -41, -35, -38, -36, -41, -38, -39, -39
(Average-38.6) with a coefficient of variation of 5.1%.
【００２７】比較例 実施例1において、感応膜として塩化ビニル樹脂膜-KCl
層を形成させた味覚センサの場合には、砂糖に対するレ
シチン膜の電位差を測定すると、 -40, -60, -30, -50, -30, -35, -65, -55, -45, -35
(平均-44.5) の値が得られ、その変動係数は40.4%であった。Comparative Example In Example 1, a vinyl chloride resin film-KCl was used as the sensitive film.
In the case of a taste sensor having a layer formed, measuring the potential difference of the lecithin film with respect to sugar, -40, -60, -30, -50, -30, -35, -65, -55, -45,- 35
(Average-44.5), and the coefficient of variation was 40.4%.
【図１】本発明に係る味覚センサの一態様の平面図であ
る。FIG. 1 is a plan view of one embodiment of a taste sensor according to the present invention.
【図２】各種測定試料について測定された電位差をグラ
フにしたものである。FIG. 2 is a graph showing potential differences measured for various measurement samples.
1 参照極 2 オレイルアミン膜形成電極部 3 ジオクチルホスフェート膜形成電極
部 4 レシチン膜形成電極部 5 コレステロール膜形成電極部 6 オレイン酸膜形成電極部 7 基板 8,8',8'',・・・ リード部 9 コネクタ接続部 10 絶縁膜1 Reference electrode 2 Oleylamine film forming electrode 3 Dioctyl phosphate film forming electrode 4 Lecithin film forming electrode 5 Cholesterol film forming electrode 6 Oleic acid film forming electrode 7 Substrate 8,8 ', 8'', ... Lead Part 9 Connector connection part 10 Insulation film
─────────────────────────────────────────────────────
────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成１０年７月３１日[Submission date] July 31, 1998
【手続補正１】[Procedure amendment 1]
【補正対象書類名】図面[Document name to be amended] Drawing
【補正対象項目名】図２[Correction target item name] Figure 2
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【図 ２】 FIG. 2
Claims (6)
形成させ、参照極以外の電極部上に脂質膜を形成せしめ
てなる味覚センサ。1. A taste sensor in which a plurality of electrodes including a reference electrode are formed on the same substrate, and a lipid film is formed on an electrode portion other than the reference electrode.
/塩化銀電極として形成されている請求項1記載の味覚セ
ンサ。2. The measurement part of a plurality of electrodes including a reference electrode is made of silver.
2. The taste sensor according to claim 1, wherein the taste sensor is formed as a silver chloride electrode.
ホスフェート膜、レシチン膜、コレステロール膜および
オレイン酸膜の少くとも一種である請求項1記載の味覚
センサ。3. The taste sensor according to claim 1, wherein the lipid membrane is at least one of an oleylamine membrane, a dioctyl phosphate membrane, a lecithin membrane, a cholesterol membrane, and an oleic acid membrane.
lを担持させている請求項1または2記載の味覚センサ。4. KCl or NaC on or near a reference electrode
3. The taste sensor according to claim 1, which carries l.
lを介在させている請求項1または3記載の味覚センサ。5. KCl or NaC on the upper or lower surface of the lipid membrane
4. The taste sensor according to claim 1, wherein l is interposed.
極および脂質膜形成各電極部上に測定試料液を滴下し、
各脂質膜形成電極-参照極間の電位差を測定することを
特徴とする味覚の測定方法。6. A measurement sample solution is dropped on the reference electrode and each of the lipid membrane-forming electrodes of the taste sensor according to claim 1 or 2,
A method for measuring taste, comprising measuring a potential difference between each lipid membrane-forming electrode and a reference electrode.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10073129A JPH11248669A (en) | 1998-03-06 | 1998-03-06 | Taste sensor and measurement using it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10073129A JPH11248669A (en) | 1998-03-06 | 1998-03-06 | Taste sensor and measurement using it |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11248669A true JPH11248669A (en) | 1999-09-17 |
Family
ID=13509307
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10073129A Pending JPH11248669A (en) | 1998-03-06 | 1998-03-06 | Taste sensor and measurement using it |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11248669A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006029941A (en) * | 2004-07-15 | 2006-02-02 | Toshiba Corp | Harmful substance detecting method and device |
| WO2009041554A1 (en) * | 2007-09-28 | 2009-04-02 | Hitachi Chemical Company, Ltd. | Sensor, sensor system, portable sensor system, method for analyzing metal ions, substrate for mounting, method for analyzing plating inhibitory chemical species, method for analyzing produced compound, and method for analyzing monovalent copper chemical species |
| WO2016163756A1 (en) * | 2015-04-06 | 2016-10-13 | 디씨케이컨설팅 주식회사 | Method for evaluating taste by using taste-sensitive animal model, and preparation method therefor |
| KR101717691B1 (en) * | 2016-02-23 | 2017-03-20 | 주식회사 디씨케이컨설팅 | Taste recognition apparatus |
| JP2019120596A (en) * | 2018-01-09 | 2019-07-22 | 国立大学法人九州大学 | Salty taste sensor film |
-
1998
- 1998-03-06 JP JP10073129A patent/JPH11248669A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006029941A (en) * | 2004-07-15 | 2006-02-02 | Toshiba Corp | Harmful substance detecting method and device |
| JP4602018B2 (en) * | 2004-07-15 | 2010-12-22 | 株式会社東芝 | Hazardous substance detection method and apparatus |
| WO2009041554A1 (en) * | 2007-09-28 | 2009-04-02 | Hitachi Chemical Company, Ltd. | Sensor, sensor system, portable sensor system, method for analyzing metal ions, substrate for mounting, method for analyzing plating inhibitory chemical species, method for analyzing produced compound, and method for analyzing monovalent copper chemical species |
| JPWO2009041554A1 (en) * | 2007-09-28 | 2011-01-27 | 日立化成工業株式会社 | Sensor, sensor system, portable sensor system, metal ion analysis method, mounting substrate, plating-inhibiting chemical species analysis method, generated compound analysis method, and monovalent copper chemical species analysis method |
| TWI421492B (en) * | 2007-09-28 | 2014-01-01 | Hitachi Chemical Co Ltd | Metal ion sensor, metal ion sensor system and portable metal ion sensor system |
| US8648605B2 (en) | 2007-09-28 | 2014-02-11 | Hitachi Chemical Company, Ltd. | Sensor, sensor system, portable sensor system, method of analyzing metal ions, mounting substrate, method of analyzing plating preventing chemical species, method of analyzing produced compound, and method of analyzing monovalent copper chemical species |
| JP5487484B2 (en) * | 2007-09-28 | 2014-05-07 | 日立化成株式会社 | Metal ion sensor, sensor system, portable sensor system |
| JP2014102257A (en) * | 2007-09-28 | 2014-06-05 | Hitachi Chemical Co Ltd | Sensor, sensor system, portable sensor system, analytical method of metal ion, analytical method of plating inhibition chemical species, analytical method of produced compound, and analytical method of monovalence copper chemical species |
| JP2015227885A (en) * | 2007-09-28 | 2015-12-17 | 日立化成株式会社 | Sensor, sensor system, portable sensor system, analytical method of metal ion, analytical method of plating inhibition chemical species, analytical method of produced compound, and analytical method of monovalence copper chemical species |
| WO2016163756A1 (en) * | 2015-04-06 | 2016-10-13 | 디씨케이컨설팅 주식회사 | Method for evaluating taste by using taste-sensitive animal model, and preparation method therefor |
| KR101717691B1 (en) * | 2016-02-23 | 2017-03-20 | 주식회사 디씨케이컨설팅 | Taste recognition apparatus |
| JP2019120596A (en) * | 2018-01-09 | 2019-07-22 | 国立大学法人九州大学 | Salty taste sensor film |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8988079B2 (en) | Carbon-based electrodes with graphene modification | |
| Koncki et al. | Screen-printed ruthenium dioxide electrodes for pH measurements | |
| Laschi et al. | Gold-based screen-printed sensor for detection of trace lead | |
| JP5183495B2 (en) | Method and apparatus using flex circuit technology for reference electrode channel fabrication | |
| Latha et al. | Electronic tongue: an analytical gustatory tool | |
| Habibi et al. | A modified single-walled carbon nanotubes/carbon-ceramic electrode for simultaneous voltammetric determination of paracetamol and caffeine | |
| Papp et al. | Lipophilic Multi‐walled Carbon Nanotube‐based Solid Contact Potassium Ion‐selective Electrodes with Reproducible Standard Potentials. A Comparative Study | |
| JPH0354446A (en) | Taste sensor and manufacture thereof | |
| Jaworska et al. | All-solid-state paper based potentiometric potassium sensors containing cobalt (II) porphyrin/cobalt (III) corrole in the transducer layer | |
| Koncki et al. | Disposable strip potentiometric electrodes with solvent-polymeric ion-selective membranes fabricated using screen-printing technology | |
| Bordi et al. | Impedance measurements of self-assembled lipid bilayer membranes on the tip of an electrode | |
| JPH06273304A (en) | Quartz oscillator for chemical measurement and chemical measuring equipment | |
| JPH11248669A (en) | Taste sensor and measurement using it | |
| Tamara et al. | All-solid-state astringent taste sensor using polypyrrole-carbon black composite as ion-electron transducer | |
| KR19980701596A (en) | ELECTROCHEMICAL PLANAR METAL / METAL OXIDE ELECTRODE | |
| Liu et al. | Enantioselective discrimination of L-/D-phenylalanine by bovine serum albumin and gold nanoparticles modified glassy carbon electrode | |
| JP2007298325A (en) | Electrode chip and manufacturing method therefor | |
| Pravda et al. | Polishing of screen-printed electrodes improves IgG adsorption | |
| JP3356507B2 (en) | Taste sensor | |
| JPH07311175A (en) | Current detection ion selective electrode | |
| Tien | Self-assembled lipid bilayers as a smart material for nanotechnology | |
| WO1989000287A1 (en) | Multi-sensor and production thereof | |
| Valapil et al. | Guidelines on the development of sensors and application of data analysis tools for potentiometric electronic tongues | |
| JPH05504630A (en) | Method for manufacturing ion-sensitive working electrode of heavy metal ion sensor | |
| JP2837867B2 (en) | Chemical sensor |