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首页> 美国卫生研究院文献>Sensors (Basel Switzerland) >Highly Sensitive Multi-Channel IDC Sensor Array for Low Concentration Taste Detection
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Highly Sensitive Multi-Channel IDC Sensor Array for Low Concentration Taste Detection

机译：高灵敏度多通道IDC传感器阵列用于低浓度味觉检测

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In this study, we designed and developed an interdigitated capacitor (IDC)-based taste sensor array to detect different taste substances. The designed taste sensing array has four IDC sensing elements. The four IDC taste sensing elements of the array are fabricated by incorporating four different types of lipids into the polymer, dioctyl phenylphosphonate (DOPP) and tetrahydrofuran (THF) to make the respective dielectric materials that are individually placed onto an interdigitated electrode (IDE) via spin coating. When the dielectric material of an IDC sensing element comes into contact with a taste substance, its dielectric properties change with the capacitance of the IDC sensing element; this, in turn, changes the voltage across the IDC, as well as the output voltage of each channel of the system. In order to assess the effectiveness of the sensing system, four taste substances, namely sourness (HCl), saltiness (NaCl), sweetness (glucose) and bitterness (quinine-HCl), were tested. The IDC taste sensor array had rapid response and recovery times of about 12.9 s and 13.39 s, respectively, with highly stable response properties. The response property of the proposed IDC taste sensor array was linear, and its correlation coefficient R2 was about 0.9958 over the dynamic range of the taste sensor array as the taste substance concentration was varied from 1 μM to 1 M. The proposed IDC taste sensor array has several other advantages, such as real-time monitoring capabilities, high sensitivity 45.78 mV/decade, good reproducibility with a standard deviation of about 0.029 and compactness, and the circuitry is based on readily available and inexpensive electronic components. The proposed IDC taste sensor array was compared with the potentiometric taste sensor with respect to sensitivity, dynamic range width, linearity and response time. We found that the proposed IDC sensor array has better performance. Finally, principal component analysis (PCA) was applied to discriminate different types of taste of the mixed taste substances.
机译：在这项研究中，我们设计并开发了基于叉指电容器（IDC）的味觉传感器阵列，以检测不同的味觉物质。设计的味觉阵列具有四个IDC传感元件。阵列中的四个IDC味觉元件是通过将四种不同类型的脂质掺入聚合物，苯基膦酸二辛酯（DOPP）和四氢呋喃（THF）中制成的，以使各个介电材料分别通过旋涂。当IDC传感元件的介电材料与味道物质接触时，其介电特性会随IDC传感元件的电容而变化；反过来，这会改变IDC两端的电压以及系统每个通道的输出电压。为了评估传感系统的有效性，测试了四种味道物质，即酸味（HCl），咸味（NaCl），甜味（葡萄糖）和苦味（奎宁-HCl）。 IDC味觉传感器阵列的快速响应和恢复时间分别约为12.9 s和13.39 s，具有高度稳定的响应特性。所提出的IDC味觉传感器阵列的响应特性是线性的，并且随着味觉物质浓度从1μM变为1，其相关系数R 2 在味觉传感器阵列的动态范围内约为0.9958。 M.提出的IDC味觉传感器阵列还具有其他一些优点，例如实时监视功能，高灵敏度45.78 mV /十倍，重现性好（标准偏差约为0.029）和紧凑性，并且该电路基于现成的价格低廉电子元器件。将拟议的IDC味觉传感器阵列与电位味觉传感器进行了灵敏度，动态范围宽度，线性和响应时间方面的比较。我们发现，提出的IDC传感器阵列具有更好的性能。最后，应用主成分分析（PCA）来区分混合口味物质的不同口味。

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