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本文研究了糖类物质对膦脂膜味觉电化学传感器的影响，发现蔗糖、葡萄糖对膜电位影响甚微，而能使膜电阻增加，在５～１００ｍｍｏｌ／Ｌ浓度范围内，蔗糖、葡萄分别与膜电阻变化呈线性关系，但蔗糖的响应斜率比葡萄糖的响应斜率大，人工甜味剂糖精钠不但能降低膜电阻值，而且能提高膜电位绝对值。据此，首次提出了对糖类物质进行性定量测定的方法，对葡萄糖样品进行了定量测定，取得了较为满意的结果。并探讨了该味觉化学传感器对糖类物质的响应机理。
In this paper, the effects of carbohydrates on phospholipid membrane electrochemical sensors were studied. It was found that sucrose and glucose had little effect on membrane potential but increased the membrane resistance. In the concentration range of 5-100 mmol / L, The change of membrane resistance showed a linear relationship, but the response slope of sucrose was larger than that of glucose. Artificial sweetener sodium saccharin not only decreased the membrane resistance, but also increased the absolute value of membrane potential. Accordingly, for the first time proposed a quantitative determination of carbohydrates in the method of quantitative determination of glucose samples, and achieved satisfactory results. The response mechanism of the taste chemical sensor to carbohydrates was also discussed.