Langmuir-Blodgett film and carbon paste electrodes based on phthalocyanines as sensing units for taste
Langmuir-Blodgett film and carbon paste electrodes based on phthalocyanines as sensing units for taste
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DOI：
10.1016/s0925-4005(03)00438-6
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发表时间：
2003-10-15
影响因子：
8.4
通讯作者：
de Saja, JA
中科院分区：
文献类型：
--
作者：
Arrieta, A;Rodriguez-Mendez, ML;de Saja, JA
本论文研究了基于酞菁化合物的伏安电极作为电子舌传感单元的可能性。基于单酞菁（包括钴和铜酞菁）和镧系双酞菁（包括铕、钆和镥双酞菁以及八叔丁基取代的镨双酞菁）的传感器已经使用两种不同的方法制备：LB技术和碳糊电极（CPE）技术。该传感器已被用来评估五种类型的基本味道（甜，苦，咸，酸和鲜味）。每个酞菁显示出特征的电化学响应的调查的解决方案。对五种基本类型的香料的电化学响应是特别丰富的双酞菁化合物的情况下，使用LB技术制备的传感器的响应进行了比较，由CPE技术制备的传感单元。两种类型的电极的响应是相似的，但是在LB膜的情况下，峰被更好地分辨，并且电极显示出非常好的可重复性。然而，它们的再现性低于CPE电极。电化学研究表明，两种电极中的电荷传输均为扩散控制，利用这两种电极中的最佳性能构建了多通道味觉传感器。传感器阵列已经暴露于五种基本味道的溶液中。所获得的信号的主成分分析（PCA）允许的基本口味的歧视。(C)2003 Elsevier B.V.保留所有权利。
In this work, the possibility of using voltammetric electrodes based on phthalocyanine compounds as the sensing units of an electronic tongue has been investigated. Sensors based on monophthalocyanines (including cobalt and copper phthalocyanines) and lanthanide bisphthalocyanines (comprising europium, gadolinium and lutetium bisphthalocyanines and the octa-tertbutyl substituted praseodymium bisphthalocyanine) have been prepared using two different methods: the Langmuir-Blodgett (LB) technique and the carbon paste electrode (CPE) technique. The sensors have been used to evaluate the five types of basic tastes (sweet, bitter, salty, acid and umami).Each phthalocyanine shows a characteristic electrochemical response for the solutions investigated. The electrochemical response towards the five basic types of flavours is particularly rich in the case of the bisphthalocyanine compounds.The responses of the sensors prepared using the LB technique has been compared with that of the sensing units prepared by the CPE technique. The response of both types of electrodes is similar, but in the case of the LB films the peaks are better resolved, and the electrodes show a very good repeatability. Nevertheless, their reproducibility is lower than for the CPE electrodes. The electrochemical studies indicate that the charge transport in both types of electrodes is diffusion controlled.A multichannel taste sensor has been constructed using those sensors with the best performances. The array of sensors has been exposed to solutions of the five basic flavours. The principal component analysis (PCA) of the obtained signals has allowed the discrimination of basic tastes. (C) 2003 Elsevier B.V. All rights reserved.