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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

Active Publication Date: 2022-03-18
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the electronic tongue has improved the sensitivity and discrimination of the analysis to a certain extent, it has selectivity and limitations, that is, an electronic tongue cannot detect all substances and is expensive, which greatly limits its application in the food and tobacco industries. application in

Method used

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  • A method for measuring the taste of plant extracts based on bionic array sensors
  • A method for measuring the taste of plant extracts based on bionic array sensors

Examples

Experimental program
Comparison scheme
Effect test

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.

...

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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Abstract

The invention discloses a method for measuring the taste of plant extracts based on a bionic array sensor, and belongs to the technical field of plant raw material applications. The present invention uses porphyrin materials (MnTPPCl, CoTPP) as photosensitive materials to jointly form a sensor array with 6 rows and 6 columns, which realizes the fast, simple and accurate detection of the taste of plant extracts, and the taste radar map can be clearly and accurately detected. Reflect the taste evaluation index of plant extracts. Compared with the existing traditional artificial sensory evaluation method, the artificial subjective judgment factor is overcome, and the rapid, simple and accurate detection of the taste of the plant extract is realized.

Description

technical field [0001] The invention relates to a method for measuring the taste of plant extracts based on a bionic array sensor, and belongs to the technical field of plant raw material applications. Background technique [0002] At present, in order to realize the rapid qualitative and quantitative analysis of the taste indicators of complex plant extracts, especially the rapid qualitative and quantitative analysis of the five basic taste indicators (sour, sweet, bitter, salty, fresh), people still widely use artificial Sensory evaluation method and taste analyzer system. However, there are many deficiencies in the artificial sensory evaluation method. For example, the taste identification personnel need a long period of training and a large amount of capital investment. The evaluation results are easily affected by personal subjective factors. After a period of continuous evaluation, fatigue will appear. The ability to identify tastes with small differences is poor, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/78
CPCG01N21/78
Inventor 雷声刘亚张健高莉曲荣芬刘艺潘红阳
Owner CHINA TOBACCO YUNNAN IND
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