Rumiantsev V A, Val'niuk I I
Stomatologiia (Mosk). 1991 Nov-Dec(6):25-8.
The effects of 9 popular carbonate beverages, 10% sucrose solution and distilled water on the oral cavity homeostasis were studied in 35 volunteer students of dentistry. pH, viscosity, buffer capacity and sugar concentration were measured in mixed salivary pools, as were salivary excretion rate and the degree of its stimulation and the pH values in 6 oral cavity sites by means of antimony electrodes. All the beverages examined were found to exert a higher effect on the studied parameters than a sucrose solution, though the beverages induced shorter-lasting effects in the dental deposit pH, particularly if drunk through a straw. The beverage temperature had no effect on the studied parameters. The authors recommend lower sugar levels in beverages and suggest that they be drunk through a straw.
在35名牙科专业志愿者学生中研究了9种常见碳酸饮料、10%蔗糖溶液和蒸馏水对口腔内环境稳定的影响。通过锑电极测量混合唾液池中的pH值、粘度、缓冲能力和糖浓度，以及唾液分泌率及其刺激程度和6个口腔部位的pH值。结果发现，所有受试饮料对所研究参数的影响均高于蔗糖溶液，不过饮料对牙菌斑pH值的影响持续时间较短，尤其是通过吸管饮用时。饮料温度对所研究参数没有影响。作者建议降低饮料中的糖分含量，并建议通过吸管饮用。
