摘要
以PVC薄膜传感器为基础,通过分别修饰胆酸、二茂铁、三月桂胺、油酸、王冠醚、胆固醇、四苯硼四丁基胺等7种不同脂质,构建PVC修饰薄膜味觉传感器阵列。对酸、甜、鲜味群溶液采用开路电位方法检测,并进行聚类分析表征。研究结果表明:修饰剂和味觉溶液不同,可引起界面电位发生不同程度地增减变化;使用聚类分析图可将不同味觉类群溶液依据样本相似程度的大小进行直观地区分,为人工智能味觉系统的实现提供了一个可行的技术手段。
In this experiment, seven PVC membrane sensors modified by lipid such as Cholic acid, Ferrocene, Tridodecylamin, Oleic acid, Crown/18-crown-6, Cholesterin and Tetraphenylborate tetrabutylammonium were used to construct a taste sensor array to test the following three cluster samples： sour, sweet and umami with open circuit potential. The gustatory information based on it was then analyzed and expressed by means of Hierarchical Clustering Analysis method. The result indicated that different gustatorial sensitive dressings and tested samples may lead the interface potential to increase or decrease with different degrees. The clustering analysis plots showed that different gustatorial clusters contrast naturally and sharply in distinct groups according to the similarity degrees of the samples＇ parameters. The PVC membrane sensor array is a novel new technology and method for the Artificial Intelligent Taste System.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第6期58-63,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金资助项目(No.30060025)
