Duggal M S, Tahmassebi J F, Pollard M A
Division of Child Dental Health, Leeds Dental Institute, University of Leeds, UK.
Caries Res. 1995;29(1):75-9. doi: 10.1159/000262044.
The aim of the present study was to investigate whether the addition of a small amount of citrate to infant fruit drinks resulted in a similar beneficial effect to that reported recently with 10% sucrose solution. A popular blackcurrant drink was tested with and without added 0.103% citrate by measuring its ability to depress plaque pH in 20 adult subjects using the plaque-harvesting technique. Solutions of 10% sucrose and 10% sorbitol were used as positive and negative controls, respectively. The results showed that the blackcurrant drink with added citrate had a significantly weaker plaque pH response as compared with the blackcurrant drink without added citrate and 10% sucrose (positive control). The mean areas enclosed by the pH curve below pH 6.0 (+/- SD) were 10% sorbitol (negative control) 0.00, blackcurrant with 0.103% citrate 1.85 +/- 1.07, plain blackcurrant 4.65 +/- 2.11, and 10% sucrose 6.25 +/- 2.35. The acidogenic potential of the blackcurrant drink with added citrate was less than half as compared with the plain blackcurrant drink. It was concluded that the addition of relatively low levels of citrate to a blackcurrant drink reduces the acidogenic response in plaque.
本研究的目的是调查在婴儿果汁饮料中添加少量柠檬酸盐是否会产生与最近报道的10%蔗糖溶液类似的有益效果。通过使用菌斑采集技术测量其在20名成年受试者中降低菌斑pH值的能力，对一种受欢迎的黑加仑饮料在添加和不添加0.103%柠檬酸盐的情况下进行了测试。分别使用10%蔗糖溶液和10%山梨醇溶液作为阳性和阴性对照。结果表明，与未添加柠檬酸盐的黑加仑饮料和10%蔗糖（阳性对照）相比，添加柠檬酸盐的黑加仑饮料对菌斑pH值的反应明显较弱。pH曲线在pH 6.0以下所包围的平均面积（±标准差）分别为：10%山梨醇（阴性对照）0.00、添加0.103%柠檬酸盐的黑加仑饮料1.85±1.07、普通黑加仑饮料4.65±2.11以及10%蔗糖溶液6.25±2.35。添加柠檬酸盐的黑加仑饮料的产酸潜力不到普通黑加仑饮料的一半。得出的结论是，在黑加仑饮料中添加相对较低水平的柠檬酸盐可降低菌斑中的产酸反应。
