Watanabe S, Dawes C
Department of Oral Biology, Faculty of Dentistry, University of Manitoba, Winnipeg, Canada.
Arch Oral Biol. 1988;33(1):1-5. doi: 10.1016/0003-9969(88)90089-1.
The effects of seven different foods and three concentrations of citric acid in 16 adult subjects of each sex were evaluated. The foods were steamed rice, french fries, cheeseburger, cookie, milk chocolate, apple, and rhubarb pie. The volume of saliva was determined by subtracting the initial weight of food from that of the food bolus after subjects had chewed it normally and then spat it into a weighed container, without swallowing. The flow rates were compared with those produced in response to infusion into the mouth of 52, 156 and 260 mmol/l citric acid through a plastic tube at a constant rate of 5.0 ml/min, controlled by a peristaltic pump. Mean salivary flow rates were highest with rhubarb pie and lowest with rice; these were 70.5 +/- 11.3 and 43.2 +/- 14.4 per cent, respectively, of the maximum flow rate (7.07 +/- 2.16 ml/min) elicited by 260 mmol/l (5 per cent) citric acid. The chewing times per 10 g of food were inversely related to the water content (r = -0.82). The water content of the food bolus varied over a wide range (28-87 per cent). Thus normal foods elicit a salivary flow rate which is a high fraction of the maximum secretory rate achieved in response to acid.
对16名成年男性和16名成年女性受试者，评估了七种不同食物及三种浓度柠檬酸的影响。这些食物包括米饭、薯条、芝士汉堡、曲奇、牛奶巧克力、苹果和大黄派。唾液量的测定方法为：让受试者正常咀嚼食物后吐入一个已称重的容器中，不吞咽，用食物团块的重量减去食物初始重量。将这些流速与通过蠕动泵以5.0毫升/分钟的恒定速率经塑料管向口腔注入52、156和260毫摩尔/升柠檬酸时产生的流速进行比较。唾液平均流速以大黄派最高，米饭最低；二者分别为260毫摩尔/升（5%）柠檬酸引发的最大流速（7.07±2.16毫升/分钟）的70.5±11.3%和43.2±14.4%。每10克食物的咀嚼时间与含水量呈负相关（r = -0.82）。食物团块的含水量变化范围很广（28% - 87%）。因此，正常食物引发的唾液流速占酸刺激下最大分泌速率的很大比例。
