Elucidation of Response Mechanism of a Potentiometric Sweetness Sensor with a Lipid/Polymer Membrane for Uncharged Sweeteners
Elucidation of Response Mechanism of a Potentiometric Sweetness Sensor with a Lipid/Polymer Membrane for Uncharged Sweeteners
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DOI：
10.3390/chemosensors10050166
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发表时间：
2022-05-01
期刊：
影响因子：
4.2
通讯作者：
Toko, Kiyoshi
中科院分区：
文献类型：
--
作者：
Ye, Zihong;Ai, Tianci;Toko, Kiyoshi
如今，利用具有脂质/聚合物膜的味道传感器是评价溶液味道的最准确和客观的方法之一。然而，由于传统的味觉传感器使用主要基于膜的表面电荷密度变化的电位测量，因此难以评估不带电荷的甜味物质，例如蔗糖。此前的研究报道称，一种名为GL 1的甜度传感器可以评估糖和糖醇的甜度，并已商用于食品、饮料和制药行业。然而，GL 1的反应机制尚未完全阐明。在这项研究中，我们专注于澄清的调节溶液中的金属离子的浓度和类型的甜度传感器GL 1的响应机制的效果。此外，根据不同浓度和类型的金属离子在调理溶液中，络合物的形成和水合半径被认为是影响膜电位测量在一个参考溶液和传感器的响应。本研究的目的是阐明响应机制，提高甜味传感器的选择性和灵敏度。
Nowadays, the utilization of a taste sensor with lipid/polymer membranes is one of the most accurate and objective ways to evaluate the tastes of solutions. However, it has been difficult to evaluate uncharged sweet substances, such as sucrose, because the conventional taste sensor uses the potentiometric measurement, which is mainly based on changes in the surface electric charge density of the membrane. Previous studies have reported that a sweetness sensor called GL1 can evaluate the sweetness of sugars and sugar alcohols, and is commercially available for food, beverage, and pharmaceutical industries. However, the response mechanism of GL1 has not been fully elucidated. In this study, we focus on clarifying the effect of concentrations and types of metal ions in the conditioning solution on the response mechanism of the sweetness sensor GL1. Moreover, according to the different concentrations and types of metal ions in conditioning solutions, the complex formation and the hydrated radius were considered to influence the membrane potential measured in a reference solution and the sensor responses. The purpose of this study is to elucidate the response mechanism and improve the selectivity and sensitivity of the sweetness sensor.