A method for measuring the taste of plant extracts based on bionic array sensors
A technology of plant extract and array sensor, which is applied in the field of taste measurement of plant extract, can solve the problems of limited application, high price, and the inability of electronic tongue to detect all substances, and achieve large data volume, strong specificity, and overcome subjective judgment effect of factors
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Embodiment 1
[0032] (1) Preparation of test samples: use 0.1mol / L NaOH to adjust the pH of DMF buffer solution to 7.0 as solvent, prepare 0.001M, 0.005M, 0.01M, 0.05M, 0.25M sour taste standard substances (sour-lemon Sour), use the same method to configure the remaining 4 taste standard substances (sweetness-glucose, bitterness-caffeine, salty-sodium chloride, umami-sodium glutamate).
[0033] Using DMF buffer solution adjusted to pH 7.0 with 0.1mol / L NaOH as a solvent, 0.01M olive extract, Yunnan olive extract, mango extract, bellflower extract, fenugreek extract and kiwifruit extract were prepared respectively.
[0034] (2) Preparation of porphyrin array sensor chip: 0.5ml, 0.01M porphyrin-sensitive material (MnTPPCl and CoTPP are mixed according to the mass ratio of 1:1) in the way of capillary spotting on a multifunctional microplate reader. Smear on the orifice plate of the hydrophobic PVDF membrane to prepare a porphyrin array sensor chip, and store it in a sealed and dark place.
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Embodiment 2
[0038] (1) Preparation of test samples: use 0.1mol / L NaOH to adjust the pH of DMF buffer solution to 5.0 as solvent, prepare 0.001M, 0.005M, 0.01M, 0.05M, 0.25M sour taste standard substances (sour-lemon Sour), use the same method to configure the remaining 4 taste standard substances (sweetness-glucose, bitterness-caffeine, salty-sodium chloride, umami-sodium glutamate).
[0039] Using DMF buffer solution adjusted to pH 5.0 with 0.1mol / L NaOH as a solvent, 0.01M olive extract, Yunnan olive extract, mango extract, bellflower extract, fenugreek extract and kiwifruit extract were prepared respectively.
[0040] (2) Preparation of porphyrin array sensor chip: On a multi-functional microplate reader, 0.5ml, 0.01M porphyrin sensitive material (MnTPPCl and CoTPP are mixed according to the mass ratio of 2:1) by capillary spotting The porphyrin array sensor chip was prepared on the hydrophobic PVDF membrane material, sealed and protected from light.
[0041] (3) Construction of the bio...
Embodiment 3
[0044] (1) Preparation of test samples: use 0.1mol / L NaOH to adjust the DMF buffer solution with a pH of 9.0 as a solvent, prepare 0.001M, 0.005M, 0.01M, 0.05M, 0.25M sour taste standard substances (sour-lemon Sour), use the same method to configure the remaining 4 taste standard substances (sweetness-glucose, bitterness-caffeine, salty-sodium chloride, umami-sodium glutamate).
[0045] Using DMF buffer solution adjusted to pH 9.0 with 0.1mol / L NaOH as the solvent, 0.01M olive extract, Yunnan olive extract, mango extract, bellflower extract, fenugreek extract and kiwifruit extract were prepared respectively.
[0046] (2) Preparation of porphyrin array sensor chip: On a multi-functional microplate reader, 0.5ml, 0.01M porphyrin sensitive material (MnTPPCl and CoTPP are mixed according to the mass ratio of 1:2) by capillary spotting The porphyrin array sensor chip was prepared on the hydrophobic PVDF membrane material, sealed and protected from light.
[0047] (3) Construction ...
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