A layer-by-layer film of chitosan in a taste sensor application

被引：39

作者：

dos Santos, DS

Riul, A

Malmegrim, RR

Fonseca, FJ

Oliveira, ON

Mattoso, LHC

机构：

[1] EMBRAPA Instrumentacao Agropecuaria, BR-13560970 Sao Carlos, SP, Brazil

[2] Univ Sao Paulo, Inst Fis Sao Carlos, BR-13560970 Sao Carlos, SP, Brazil

[3] UNESP, FCT, Dept Fis Quim & Biol, BR-19060900 Presidente Prudente, SP, Brazil

[4] EPUSP, Dept Engn Sistemas Eletron, Lab Microeletron, BR-05508900 Sao Paulo, Brazil

来源：

MACROMOLECULAR BIOSCIENCE | 2003年 / 3卷 / 10期

关键词：

biomaterials; dielectric properties; nanolayers; polysaccharides; sensors;

D O I：

10.1002/mabi.200350027

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Chitosan is alternated with sulfonated polystyrene (PSS) to build layer-by-layer (LBL) films that are used as sensing units in an electronic tongue. Using impedance spectroscopy as the principle method of detection, an array using chitosan/PSS LBL film and a bare gold electrode as the sensing units was capable of distinguishing the basic tastes - salty, sweet, bitter, and sour - to a concentration below the human threshold. The suitability of chitosan as a sensing material was confirmed by using this sensor to distinguish red wines according to their vintage, vineyard, and brands.

引用

页码：591 / 595

页数：5

共 40 条

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