软质面包中糖含量对人类牙菌斑pH值的影响。

Influence of sugar content in soft bread on pH of human dental plaque.

作者信息

Birkhed D, Fuchs G

出版信息

Acta Odontol Scand. 1975;33(2):59-66. doi: 10.3109/00016357509026345.

Abstract

Quantitative determination of monosaccharides, disaccharides and sorbitol by use of gas-liquid chromatography (GLC) was performed on thirty-three samples of different commercial soft bread. Maltose was found in all the bread samples. Fructose and glucose were found only in samples of sweetened bread. Sucrose was detected in 5 samples, lactose in 2, and sorbitol in 2. Up to 20 per cent of the fresh bread weight was found to be low-molecular weight carbohydrates. Plaque pH-changes were studied in 18 persons following a 30-second month rinse with each of 3 solutions: (1) 50% sucrose, (2) water extract of sweetened bread, and (3) water extract of unsweetened bread. Mouth rinsing with the extract of sweetened wheat bread (sucrose 7.7 per cent of the dough weight) caused pH-decreases in plaque which were significantly more pronounced than those induced by the water extract of unsweetened wheat bread.

摘要

采用气液色谱法（GLC）对33份不同品牌的软质面包样品中的单糖、双糖和山梨醇进行了定量测定。所有面包样品中均检测到麦芽糖。果糖和葡萄糖仅在甜味面包样品中被发现。在5份样品中检测到蔗糖，2份中检测到乳糖，2份中检测到山梨醇。发现高达20%的新鲜面包重量为低分子量碳水化合物。对18名受试者进行了研究，让他们分别用三种溶液中的一种进行30秒漱口：（1）50%蔗糖溶液，（2）甜味面包水提取物，（3）无糖面包水提取物。用甜味小麦面包提取物（蔗糖占面团重量的7.7%）漱口导致牙菌斑pH值下降，比无糖小麦面包水提取物引起的pH值下降明显更显著。