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Development of Sensing System of Human Chemical Senses Using EQCM Method

Development of Sensing System of Human Chemical Senses Using EQCM Method
利用EQCM方法开发人体化学感觉传感系统
批准号:
14550431
负责人:
EZAKI Shu
金额:
$1.66万
依托单位:
依托单位国家:
日本
项目类别:
Grant-in-Aid for Scientific Research (C)
财政年份:
2002
资助国家:
日本
项目状态:
已结题
起止时间:
2002 至 2003

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中文摘要
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英文摘要
The EQCM measurement system was constructed during year first. Afterwards, basic characteristics of the electrochemical measurement method and the QCM measurement method were examined. Next year, the method of being form the sensing layer of lipid molecule on a Quartz resonator was examined. An electrochemical measurement and the QCM measurement were done by using the sensing element. The lipid membrane as the sensing layer was formed on the surface of the sensing element that was a Quartz resonator. Combining the simultaneous of electrochemical measurement and the QCM measurement was done by using this sensing element.At first, stability was lacked when QCM measurement was executed. The problem turned out in the structure of software and the cell of EQCM analyzer. It straightened out that problem by changing the material of the experiment procedure, data processing and the cell structure.It searched for the method of forming the lipid membrane with high receptivity to the taste substa … More nces on the surface of the Quartz resonator with high stability. The method of distributing a small amount of lipid in aqueous solution, and making the surface of the Quartz resonator physically adsorb the lipid molecule was adopted. The sensitivity improvement of one digit or more on the QCM measurement was obtained from a past formation method of sensing layer for the bitter substance by this physical adsorption method. Then, the electrochemical measurement and the QCM measurement were combined simultaneously using the EQCM analyzer and the Quartz resonator to make the lipid physically adsorbed. However, the response of the EQCM analyzer did not adjust to the result of QCM single measurement, and enough sensitivity was not obtained from EQCM analyzer.It has been estimated not to obtain an enough response by the difference of the driving circuit. Then, the electrochemical method was changed from cyclic voltammetry to the pulse voltammetry. As a result, a selective response to a strong adsorbent bitter substance that was one of the purposes of this research was obtained. Less
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Response characteristics of taste sensor to extract from roasted Sesame Seeds (in Japanese)
味觉传感器对烤芝麻提取物的响应特性(日文)
DOI: --
发表时间: 2002
期刊: Transactions of IEE Japan 122-E
影响因子: --
作者: [S.Ezaki, S.Iiyama]
通讯作者: S.Iiyama
S.Iiyama, H.Kuga, S.Ezaki, K.Hayashi, K.Toko: "Peculiar change in membrane potential of taste sensor caused by umami substances"Sensors and Actuators B. Vol.91. 191-194 (2003)
S.Iiyama、H.Kuga、S.Ezaki、K.Hayashi、K.Toko:“鲜味物质引起味觉传感器膜电位的特殊变化”Sensors and Actuators B. Vol.91。
DOI: --
发表时间:
期刊:
影响因子: --
作者: []
通讯作者:
煎りゴマ抽出液に対する味センサの応答特性
味觉传感器对烤芝麻提取物的响应特性
DOI: --
发表时间: 2002
期刊: 電気学会論文誌 122-E
影响因子: --
作者: [江崎 秀, 飯山 悟]
通讯作者: 飯山 悟
江崎 秀, 飯山 悟: "煎りゴマ抽出液に対する味センサの応答特性"電気学会論文誌. 122-E巻. 374-379 (2002)
Hide Ezaki,Satoru Iiyama:“味觉传感器对烤芝麻提取物的响应特性”,日本电气工程师协会学报,第 122-E 卷(2002 年)。
DOI: --
发表时间:
期刊:
影响因子: --
作者: []
通讯作者:
Analysis of Taste Qualities Using a Taste Sensor with Lipid/Polymer Membranes.
  • 批准号:
    16560374
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
  • 资助金额:
    $1.09万
  • 财政年份:
    2004
  • 负责人:
    EZAKI Shu
  • 依托单位:
海外基金