Duggal M S, Curzon M E
Br Dent J. 1989 May 6;166(9):327, 329-30. doi: 10.1038/sj.bdj.4806828.
The cariogenic potential of a range of fruit drinks was assessed on the basis of plaque pH by the plaque harvesting method. In addition, the inherent pH and titratable acidity of each drink was analysed. The effects of so-called 'no sugar added' and 'sugar-free' drinks were compared with a standard 10% sucrose drink for their effect on plaque pH in vitro, on a group of volunteers, using the Cariogenic Potential Index (CPI). All drinks had a low inherent pH and some a high titratable acidity. All the drinks also depressed the plaque pH below 5.5 within 5 minutes of drinking and had a CPI equal to or greater than a standard 10% sucrose solution.
通过菌斑采集法，基于菌斑pH值评估了一系列果汁饮料的致龋潜力。此外，还分析了每种饮料的固有pH值和可滴定酸度。使用致龋潜力指数（CPI），在一组志愿者中，将所谓的“无糖”和“不含糖”饮料与标准10%蔗糖饮料对体外菌斑pH值的影响进行了比较。所有饮料的固有pH值都较低，有些饮料的可滴定酸度较高。所有饮料在饮用后5分钟内都会使菌斑pH值降至5.5以下，并且其CPI等于或高于标准10%蔗糖溶液。
