Froehlich D A, Pangborn R M, Whitaker J R
Department of Food Science and Technology, University of California, Davis 95616.
Physiol Behav. 1987;41(3):209-17. doi: 10.1016/0031-9384(87)90355-6.
Unilateral parotid saliva was collected from ten subjects following oral stimulation with water as baseline, and aqueous solutions of starch (2.5, 5.0, and 10%), sucrose (0.1, 0.2, and 0.4 M) sodium chloride (0.075, 0.15, and 0.30 M), and citric acid (0.005, 0.01, and 0.02 M). Salivary flow rate increased with increasing levels of each taste stimulus. At concentrations of equal taste intensity, citric acid evoked the highest flow rate, followed by sodium chloride and sucrose, while starch, in solution, had a minimal effect. Secretion rate patterns for total protein and alpha-amylase mirrored those of flow rate. The total protein and alpha-amylase concentrations of the saliva, and specific activity of alpha-amylase, were influenced by the type but not the concentration of stimulus, with citric acid stimulation resulting in the lowest concentrations and highest specific activity. Sodium ion (Na+) concentration generally increased with increasing stimulated flow rate, while K+, Ca++, and Mg++ concentrations remained relatively constant. Subjects with lower flow rates had a more concentrated saliva than those with high flow, except for Na+ concentration. Oral stimulation resulted in similar changes in protein and alpha-amylase secretion rates for the two groups.
在10名受试者中，以水作为口腔刺激的基线，收集单侧腮腺唾液，以及淀粉（2.5%、5.0%和10%）、蔗糖（0.1 M、0.2 M和0.4 M）、氯化钠（0.075 M、0.15 M和0.30 M）和柠檬酸（0.005 M、0.01 M和0.02 M）的水溶液刺激后的唾液。每种味觉刺激水平增加时，唾液流速也增加。在同等味觉强度的浓度下，柠檬酸引起的流速最高，其次是氯化钠和蔗糖，而溶液中的淀粉影响最小。总蛋白和α-淀粉酶的分泌速率模式与流速模式相似。唾液中的总蛋白和α-淀粉酶浓度以及α-淀粉酶的比活性受刺激类型而非浓度的影响，柠檬酸刺激导致最低的浓度和最高的比活性。钠离子（Na+）浓度通常随着刺激流速的增加而增加，而钾离子（K+）、钙离子（Ca++）和镁离子（Mg++）浓度保持相对恒定。除了钠离子浓度外，流速较低的受试者的唾液比流速高的受试者的唾液更浓缩。口腔刺激导致两组的蛋白质和α-淀粉酶分泌速率发生类似变化。
