Park K K, Schemehorn B R, Stookey G K, Butchko H H, Sanders P G
Oral Health Research Institute, Indiana University School of Dentistry, Indianapolis 46202, USA.
Am J Dent. 1995 Feb;8(1):23-6.
To evaluate the plaque pH responses to sucrose, fructose, xylitol, sorbitol, acesulfame-K, aspartame, and saccharin at equal sweetness levels (equivalent to 10% sucrose) and water using an indwelling plaque pH telemetry system.
Eight adult panelists used each sweetener once in a Latin square study design. Plaque was allowed to accumulate for 3-6 days before each challenge period, and the panelists fasted for 12 hours prior to the 2-minute test rinse. Plaque pH was monitored for a 2-hour period after the rinse exposure. The parameters examined were area of the curves under pH 5.5 (pH X Time), pH changes from baseline, lowest pH attained and time below pH 5.5.
The the high-intensity sweeteners (aspartame, saccharin and acesulfame-K) and the polyols (sorbitol and xylitol) were all non-acidogenic and were not significantly different from each other while both sucrose and fructose were highly acidogenic.
使用留置菌斑pH遥测系统，评估在甜度相等（相当于10%蔗糖）的情况下，蔗糖、果糖、木糖醇、山梨醇、安赛蜜-K、阿斯巴甜和糖精以及水对菌斑pH的反应。
在拉丁方研究设计中，8名成年受试者每人使用一次每种甜味剂。在每个激发期前，让菌斑积聚3 - 6天，受试者在2分钟测试漱口前禁食12小时。漱口暴露后，监测菌斑pH值2小时。检查的参数包括pH值低于5.5时曲线的面积（pH×时间）、相对于基线的pH变化、达到的最低pH值以及pH值低于5.5的时间。
高强度甜味剂（阿斯巴甜、糖精和安赛蜜-K）和多元醇（山梨醇和木糖醇）均不产酸，且彼此之间无显著差异，而蔗糖和果糖均高度产酸。
