Method for Characterizing Taste Substances in Solution by Taste Detection System
A detection system and taste technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of slow detection speed, influence of detection results, uncertainty of EIS detection, etc., and achieve the effect of tight combination and accurate signal
Active Publication Date: 2021-10-29
HANGHZOU HOSPITAL OF TRADITIONAL CHINESE MEDICINE
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Problems solved by technology
Although EIS can meet the needs of taste information measurement, the data of EIS is generally analyzed through equivalent circuits. Since the equivalent circuit is only a combination simulation of the circuit components and cost circuit components of the system process, the equivalent circuit cannot be complete. reflect the internal information of the detection system, which leads to the uncertainty of EIS detection
[0004] On the other hand, the degree of binding between taste substance molecules and taste receptor proteins in taste cells is different under the influence of different external environments, and the existing detection methods do not take this factor into account, thus affecting the detection results
[0005] At the same time, the detection speed of the existing detection system is slow and the efficiency is low
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[0039] The present invention will be specifically introduced below in conjunction with the accompanying drawings and specific embodiments.
[0040] Such as figure 1 As shown, the present invention discloses a method for characterizing a taste substance in a solution through a taste detection system, comprising the following steps: S1: Detecting a solution containing a certain concentration of a certain taste substance through a taste detection system. S2: Continuously changing the external frequency of the detection area of the taste detection system during the detection process. S3: Statistics of the characteristic signals output by the taste detection system in the detection area of the taste detection system under the condition that different external frequencies are applied, and determine the characteristic frequency corresponding to the taste substance according to the statistical results. S4: Adjust and fix the external frequency applied to the detection area of t...
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The invention discloses a method for characterizing taste substances in a solution through a taste detection system, comprising the following steps: detecting a solution containing a certain concentration of a certain taste substance through a taste detection system; changing the taste detection system continuously during the detection process The external frequency of the detection area; obtain the special diagnosis frequency and adjust and fix the external frequency applied to the detection area of the taste detection system as a characteristic frequency; detect various solutions through the taste detection system; obtain the calculation of the taste substance by the taste detection system formula. The benefit of the present invention is that the provided method for characterizing the taste substance in the solution through the taste detection system first detects the characteristic frequency corresponding to the taste substance, and then fixes the external frequency of the taste detection system as the characteristic frequency, so that the taste substance and taste cells The receptor protein in the combination is tighter, and the detection result is more accurate.
Description
technical field [0001] The present invention relates to a method for characterizing taste substances in a solution by means of a taste detection system. Background technique [0002] Taste is one of the important senses of mammals. The formation of taste is mainly the expression of receptors that recognize taste substances in taste cells. The chemical information is converted into electrical signals and transmitted to the nervous system to form taste sensation. However, taste research has lagged behind several other basic senses for a long time, mainly because the generation, transduction, transmission and expression of taste signals are a complex process, and traditional physical and biological experimental methods are difficult to accurately measure taste signals. [0003] The prior art uses Electrochemical Impedance Spectroscopy (EIS for short) to measure the characteristic response of taste cells stimulated by taste substances. Although EIS can meet the needs of taste ...
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IPC IPC(8): G01N29/02
CPCG01N29/022G01N2291/0224G01N2291/02809
Inventor 常立阳张红梅
Owner HANGHZOU HOSPITAL OF TRADITIONAL CHINESE MEDICINE