POLY(ANILINE) AS A NON-ENZYMATIC SUGAR SENSOR: POTENTIOMETRIC SENSORS BASED ON THE INDUCTIVE EFFECT

机译：聚苯胺作为非酶糖传感器：基于感应效应的电位传感器

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The electrochemical potential poly(aniline boronic acid) has been shown to be sensitive to the complexation reaction between the boronic acids and various diols. The change in potential is consistent with the expected influence of the altered inductive effect arising from complexation on the pK_a of the polymer. In addition the relative sensitivity of the electrode to different diols is consistent with reported binding constants. The role of local pH changes as well as the presence of polyanions in the films on sensitivity has been explored.

机译：电化学势聚苯胺硼酸已显示出对硼酸和各种二醇之间的络合反应敏感。电位的变化与络合对聚合物的pK_a产生的感应效应改变的预期影响一致。另外，电极对不同二醇的相对灵敏度与报道的结合常数一致。已经探讨了局部pH变化以及薄膜中聚阴离子对感光度的影响。

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《International Symposium on Chemical and Biological Sensors and Analytical Methods II, 2001》|2001年|p.293-303|共11页
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Eiichi Shoji; Michael S. Freund;
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Molecular Materials Research Center, Beckman Institute, Mail Code 139-74 California Institute of Technology, Pasadena, California 91125;

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原文格式 PDF
正文语种 eng
中图分类自动化技术、计算机技术;
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POLY(ANILINE) AS A NON-ENZYMATIC SUGAR SENSOR: POTENTIOMETRIC SENSORS BASED ON THE INDUCTIVE EFFECT

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