INTEGRATED TASTE SENSOR USING SURFACE PHOTOVOLTAGE TECHNIQUE

被引：35

作者：

KANAI, Y ^{[1
]}

SHIMIZU, M ^{[1
]}

UCHIDA, H ^{[1
]}

NAKAHARA, H ^{[1
]}

ZHOU, CG ^{[1
]}

MAEKAWA, H ^{[1
]}

KATSUBE, T ^{[1
]}

机构：

[1] SAITAMA UNIV,FAC SCI,URAWA,SAITAMA 338,JAPAN

来源：

SENSORS AND ACTUATORS B-CHEMICAL | 1994年 / 20卷 / 2-3期

关键词：

D O I：

10.1016/0925-4005(94)01172-9

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A surface photovoltage (SPV) technique has been applied to construct a taste sensor by combining modified LB (Langmuir-Blodgett) methods to immobilize taste-sensitive membranes. The contactless approach of the SPV method provides a simple sensing system with considerable patterning flexibility. Several kinds of artificial lipid membranes are monolithically integrated on a semiconductor surface as taste-sensitive materials and the surface potential change caused by the reactions with taste substances is detected by scanning a light beam along the semiconductor surface. First it is shown that the uniformly oriented lipid membranes exhibit different responses to five taste substances, with high sensitivity and fast response rate. Then, a preliminary experimental result to identify commercial drinks is demonstrated.

引用

页码：175 / 179

页数：5

共 10 条

[1] POSSIBLE DEVELOPMENTS OF A POTENTIOMETRIC BIOSENSOR [J].