Pollard M A, Duggal M S, Curzon M E
Department of Child Dental Health, University of Leeds, UK.
Caries Res. 1993;27(3):191-4. doi: 10.1159/000261540.
The effect of 0.1, 0.2 and 0.4% citrate in 10% sucrose solutions on the plaque pH in vivo was tested in 20 volunteers using the plaque harvesting technique. Results showed that the pH response for the three test solutions with citrate was significantly less compared with that for 10% sucrose (positive control) alone (p < 0.05). Mean areas under the pH curve were: sorbitol (negative control) 0.02, citrate 0.2% 5.30, citrate 0.4% 6.24, citrate 0.1% 6.94 and 10% 12.69. The cariogenic potential index of all the citrate test drinks was almost half compared with a 10% sucrose solution (p < 0.05). It was concluded that the addition of relatively low levels of citrate in a sucrose solution reduces the acidogenic response in the plaque.
采用菌斑采集技术，在20名志愿者体内测试了10%蔗糖溶液中0.1%、0.2%和0.4%柠檬酸盐对菌斑pH值的影响。结果显示，与单独使用10%蔗糖（阳性对照）相比，含柠檬酸盐的三种测试溶液的pH值反应显著降低（p<0.05）。pH曲线下的平均面积分别为：山梨醇（阴性对照）0.02、0.2%柠檬酸盐5.30、0.4%柠檬酸盐6.24、0.1%柠檬酸盐6.94和10%蔗糖12.69。所有含柠檬酸盐测试饮料的致龋潜力指数与10%蔗糖溶液相比几乎减半（p<0.05）。得出的结论是，在蔗糖溶液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。
