Development of a microfluidic-based taste sensor using lipid polymer membrane

被引：2

作者：

Tahara, Yusuke ^{[1
,2
]}

Sassa, Fumihiro ^{[3
]}

Takigawa, Ryo ^{[3
]}

Kurihara, Yuma ^{[1
]}

机构：

[1] Shinshu Univ, Grad Sch Sci & Technol, 3-15-1 Tokida, Ueda, Nagano 3868567, Japan

[2] Shinshu Univ, Fac Text Sci & Technol, Dept Mech Engn & Robot, 3-15-1 Tokida, Ueda, Nagano 3868567, Japan

[3] Shinshu Univ, Shinshu Univ, Yuma Sch Sci & Technol Kurihara, Fac Text Sci & Technol, Nagano 3868567, Japan

来源：

JAPANESE JOURNAL OF APPLIED PHYSICS | 2023年 / 62卷 / SG期

关键词：

microfuluidc device; taste sensor; chemical bonding; time dependency; ELECTRONIC TONGUE;

D O I：

10.35848/1347-4065/acb4fa

中图分类号：

O59 [应用物理学];

学科分类号：

摘要：

This study aims to develop a microfluidic-based taste sensor for detecting time-dependent human taste sensations. Lipid polymer membranes were welded to perforated polycarbonate films with organic solvents to monitor the adsorption and desorption of taste substances to lipid polymer membranes and to physically immobilize lipid polymer membranes to withstand the pressure of a pumped liquid. A polydimethylsiloxane flow channel was bonded chemically to the polycarbonate film with the lipid polymer membrane using 3-aminopropylethoxysilane. A fabricated microfluidic-based taste sensor could measure the membrane potential change with time due to the adsorption and desorption of tannic acid, an astringency substance, onto a lipid polymer membrane. The proposed sensor could be useful as a tool for assessing the time-course changes in human taste.

引用

页数：5

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