Söderling E, Rekola M, Mäkinen K K, Scheinin A
Acta Odontol Scand. 1976;34(6):397-403. doi: 10.3109/00016357609004650.
The aim was to study eventual physico-chemical changes occurring in whole saliva due to sweetened and unsweetened stimulators. The assay was carried out in 10 female subjects with regard to changes of pH, buffering capacity and electrolytes in saliva as influenced by chewing of fructose, sucrose, sorbitol and xylitol gum, gum base and paraffin. The flow rate of saliva was measured in relation to use of xylitol and sucrose chewing gum and unsweetened gum base. These sweeteners increased significantly the salivary flow rate in comparison to the unsweetened gum base. Generally, xylitol and sorbitol on one hand, and sucrose and fructose on the other, behaved in an almost similar way. Increased buffering capacity and elevation of pH saliva was found in the presence of the polyols tested.
目的是研究由于甜味和非甜味刺激物导致的全唾液中最终发生的物理化学变化。针对10名女性受试者进行了该测定，研究咀嚼果糖、蔗糖、山梨醇和木糖醇口香糖、口香糖基料和石蜡对唾液pH值、缓冲能力和电解质变化的影响。测量了与使用木糖醇和蔗糖口香糖以及无糖口香糖基料相关的唾液流速。与无糖口香糖基料相比，这些甜味剂显著提高了唾液流速。一般来说，一方面木糖醇和山梨醇，另一方面蔗糖和果糖，表现几乎相似。在所测试的多元醇存在的情况下，发现唾液的缓冲能力增加且pH值升高。
