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本文研究了酸味物质（ＨＣｌ）、甜味物质（蔗糖）和咸味物质（ＮａＣｌ）对磷脂膜味觉电化学传感器的影响，发现盐酸能降低该传感器的膜电位绝对值，同时降低膜电阻；食盐对膜电阻没有影响，而能提高膜电位的绝对值；蔗糖对膜电位影响甚微，但能显著提高膜电阻。蔗糖浓度在５～１００ｍｍｏｌ／Ｌ范围内与膜电阻变化值呈线性关系，据此进行了定量测定、提出了运用该味觉电化学传感器对酸味、甜味、咸味物质进行定性定量测定的方法，并探讨了该味觉电化学传感器对蔗糖的响应机理。
In this paper, we studied the influence of acid substance (HCl), sweet substance (sucrose) and salty substance (NaCl) on phospholipid membrane taste electrochemical sensor and found that hydrochloric acid can reduce the absolute value of membrane potential of the sensor and reduce the membrane resistance; The membrane resistance has no effect, but can improve the absolute value of membrane potential; sucrose little effect on membrane potential, but can significantly improve the membrane resistance. The concentration of sucrose in the range of 5 ~ 100mmol / L showed a linear relationship with the change of membrane resistance. Based on this, quantitative determination was carried out. A qualitative and quantitative determination method of sour, sweet and salty substances using the sensor of taste and taste was put forward. The response mechanism of the taste sensor to sucrose was also discussed.