Examination of amount of astringent substances adsorbed onto lipid/polymer membrane used in taste sensor
Examination of amount of astringent substances adsorbed onto lipid/polymer membrane used in taste sensor
复制标题
味觉传感器用脂质/聚合物膜吸附的涩味物质量的检测
DOI：
10.1166/sl.2014.3182
复制
发表时间：
2014
期刊：
影响因子：
--
通讯作者：
Kiyoshi Toko
中科院分区：
文献类型：
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作者：
Daichi Hara;Takuro Fukagawa;Yusuke Tahara;Masato Yasuura;Kiyoshi Toko
本研究的目的是阐明味觉传感器对涩味物质的响应与吸附在脂质/聚合物膜上的物质的量之间的关系。样品的余味值，即，通过将味道物质吸附到脂质/聚合物膜（CPA）上引起的膜电位的变化来使用味道传感器评估涩味。在这项研究中，我们使用单宁酸作为收敛剂样品。单宁酸是一种典型的水解性单宁，是多种食品和饮料中的一种涩味物质。使用分光光度计测量吸附到脂质/聚合物膜上的鞣酸的量。CPA值随着单宁酸吸附量的增加而增加。CPA值与单宁的吸附量之间有很强的相关性。因此，在本研究中澄清了味觉传感器对涩味物质的响应与吸附物质的量之间的关系。
The purpose of this study is to clarify the relationship between the response of taste sensor to astringent substances and the amount of the substances adsorbed onto a lipid/polymer membrane. The aftertaste values of samples, i.e., the change in the membrane potential caused by the adsorption of taste substances onto the lipid/polymer membrane (CPA), were adopted to evaluate the astringency using the taste sensor. We used tannic acid as an astringent sample in this study. Tannic acid is a typical hydrolysable tannin, and it is one of astringent substances in several foods and beverages. The amount of tannic acid adsorbed onto the lipid/polymer membrane was measured using a spectrophotometer. The CPA value increased with increasing amount of adsorbed tannic acid. There was a strong correlation between the CPA value and the amount of adsorbed tannic acid. Thus, the relationship between the response of taste sensor to an astringent substance and the amount of the adsorbed substance was clarified in this study.