论文部分内容阅读
本文采用十六烷基三甲基溴化铵＋乙醇／含苦味酸的二氯甲烷／蔗糖水溶液为研究体系，观察到酸、甜、苦、鲜物质均能影响该体系的电位振荡波形。对鲜味物质味精进行了定量测定，并解释了该味觉电化学传感器产生电位振荡的机理和味精对振荡波形影响的机理。
In this paper, cetyltrimethylammonium bromide + ethanol / picric acid in dichloromethane / sucrose aqueous solution was used as the research system. It was observed that acid, sweet, bitter, and fresh matter all affected the potential oscillation waveform of the system. The quantitative determination of umami, an umami material, was carried out. The mechanism of potential oscillations and the effect of MSG on the oscillation waveform were explained.