各种碳水化合物口腔清除率及乳酸产量的研究

Intraoral Clearance Rate and Lactic Acid Production of Different Foods Containing Various Carbohydrates.

目的 观察进食各种碳水化合物后 ,12 0min内唾液乳酸和葡萄糖的变化 ,为龋病的预防和口腔宣教提供依据。方法 采用高效液相色谱技术和Roche葡萄糖自动测定技术对人体摄入六种食物后口腔内酸产量和食物清除率的变化进行观察。结果 30min后乳酸量为 :葡萄干 >巧克力 >方糖 >果冻 >面包 >土豆片。 12 0min后顺序明显改变为 :土豆片 >果冻 >方糖 >巧克力 >面包 >葡萄干。结论 食物的“粘性”对在口腔内产酸的滞留时间有很大的影响 ,含淀粉量越大 ,滞留时间越长。

Objective To observe the change of lactic acid and glucose in saliva within 120min after taking various carbohydrates to provide the basis for caries prevention and oral hygiene. Methods Use the high performance liquid chromatography and the Roche glucose automatic determiner to determine the lactic acid production and the food clearance after taking six kinds of foods. Result After 30min, the lactic acid production is: raisin>chocolate>sugar>fruit jelly>bread>potato slice. After 120min, the lactic acid production is: potato slice>fruit jelly>sugar>chocolate>bread>raisin. Conclusion It is suggested that the 'viscosity' of food has a great influence on the detained time of lactic acid production in mouth. The more starch it contains, the longer it detained.