人工脂質膜を用いた味物質ならびに麻酔剤による味覚抑制現象の解析

• 飯山 悟

  近畿大学九州工学部工業化学科

• 山口 陽

  近畿大学九州工学部工業化学科

• 都甲 潔

  九州大学工学部電子工学科

書誌事項

タイトル別名

• Application of Lipid-Membrane to the Study on Suppression of Taste Sensation by Taste Substances and Anesthetic

抄録

In mixtures of substances with different taste qualities, the components can still be recognized but are usually perceived as less intense than when unmixed. Responses of electric potential in an artificial lipid-membrane to several taste substances such as HCl, quinine and NaCl were investigated. In the presense of another taste substance, responses of membrane potential to each taste substance were suppressed markedly. Pretreatment of the membrane with anesthetic tetracaine or bitter substance quinine also suppressed the response to quinine, HCl and NaCl; the suppression could be attributed to adsorption of tetracaine or quinine to the membrane.

収録刊行物

• 近畿大学九州工学部研究報告. 理工学編

  近畿大学九州工学部研究報告. 理工学編 25 15-19, 1996-12-01

  近畿大学

詳細情報

• CRID: 1573105976625864192
• NII論文ID: 110000993152
• NII書誌ID: AN00063653
• ISSN: 0288738X
• 本文言語コード: ja
• データソース種別:
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