电子鼻用于脂质高分子膜甜味传感器的响应物质

A sweetness sensor with lipid/polymer membranes has been developed for evaluatingthe sweetness of sugars and sugar alcohols. Among the constituents of lipid/polymermembranes, gallic acid has been used as the main substance involved in sucrose responsein our group. In this study, as a step toward understanding the response mechanism ofthe sweetness sensor, functional groups of gallic acid, namely, carboxyl and hydroxylgroups, were focused on. Theresultsdemonstrated that the carboxyl group is essentialfor the sweetness sensor, whereas the hydroxyl group is not always necessary for thesucrose response. It was also revealed that the phosphate group may be a substitutefor the carboxyl group. Then, for one of the sensors with the highest response to a 300mM sucrose solution, named the sweetness sensor GL1, the basic characteristics suchas selectivity and correlation with sweetness were investigated. The behavior of GL1sensor outputs was relatively similar to the sweetness perception in humans.