Shannon I L, McCartney J C
ASDC J Dent Child. 1981 May-Jun;48(3):215-8.
Sugar concentrations were measured by enzymatic methods in twenty-eight presweetened breakfast cereals. Means for the various sugars were in essential agreement with recently published gas-liquid chromatography results and also with the sugar values expressed on the labels of these cereals. Thus, accurate and reproducible analytical methods are available for sugar measurements in foods; sugar levels in foods can now be assessed with confidence and the information disseminated to interested food purchasers. Oral retention time, as measured by salivary sucrose determinations, was prolonged after ingestion of these cereals directly from the box; oral clearance was more rapid, when the same subject drank a sugar solution of the same concentration. Presweetened cereals are candidates for frequent ingestion as snacks, due to their candy-like taste. This fact plus the high sugar levels in these cereals and the tendency to prolonged intraoral retention, automatically classifies these materials as potential dental hazards, when used as snacks. It is not implied that this is the case, when these products are eaten at mealtime with milk.
采用酶法对28种预加糖早餐谷物中的糖浓度进行了测定。各种糖的均值与最近发表的气液色谱结果基本一致，也与这些谷物标签上标注的糖含量相符。因此，有准确且可重复的分析方法可用于食品中的糖含量测定；现在可以放心地评估食品中的糖含量，并将相关信息传播给感兴趣的食品购买者。直接从包装盒中食用这些谷物后，通过唾液蔗糖测定法测得的口腔留存时间会延长；而当同一受试者饮用相同浓度的糖溶液时，口腔清除速度则更快。由于其类似糖果的味道，预加糖谷物很适合作为零食经常食用。这一事实，再加上这些谷物中的高糖含量以及口腔内留存时间延长的趋势，使得这些食品在用作零食时自动被归类为潜在的牙齿健康危害因素。但这并不意味着在正餐时搭配牛奶食用这些产品会出现这种情况。
