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| 咀嚼绿茶多酚胶姆糖对唾液流率及pH值的影响 | |
| 引用本文： | 陶丹英,冯希平,束陈斌. 咀嚼绿茶多酚胶姆糖对唾液流率及pH值的影响[J]. 上海口腔医学, 2006, 15(4): 360-362 |
| 作者姓名： | 陶丹英 冯希平 束陈斌 |
| 作者单位： | 上海交通大学医学院附属第九人民医院·口腔医学院,口腔预防儿童科,上海市口腔医学研究所,上海,200011;上海交通大学医学院附属第九人民医院·口腔医学院,口腔预防儿童科,上海市口腔医学研究所,上海,200011;上海交通大学医学院附属第九人民医院·口腔医学院,口腔预防儿童科,上海市口腔医学研究所,上海,200011 |
| 基金项目： | 上海市卫生局资助项目;上海市重点实验室基金 |
| 摘 要： | 目的:探讨咀嚼绿茶多酚胶姆糖对唾液分泌及pH值的影响。方法:选取8例受试者,分别检测咀嚼绿茶多酚胶姆糖和对照胶姆糖前后不同时间唾液的流率和pH值。应用单因素方差分析和SNK法进行相关分析。结果:咀嚼2种胶姆糖3min内,唾液流率显著增加,在第1min时达到峰值,实验组和对照组分别为(3.15±1.05)ml和(3.30±0.87)ml。唾液pH值也不断上升,但是与唾液分泌的峰值并非在同一时间,2组之间无显著差异(P>0.05)。结论:咀嚼胶姆糖能促进唾液分泌,提高pH值,有益于口腔健康。 |
| 关 键 词： | 绿茶多酚 胶姆糖 唾液流率 唾液pH |
| 文章编号： | 1006-7248（2006）04-0360-03 |
| 收稿时间： | 2005-12-11 |
| 修稿时间： | 2006-04-11 |
The effect of chewing gum containing tea polyphenol on salivary flow rate and pH |
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| TAO Dan-ying,FENG Xi-ping,SHU Chen-bin. The effect of chewing gum containing tea polyphenol on salivary flow rate and pH[J]. Shanghai journal of stomatology, 2006, 15(4): 360-362 | |
| Authors: | TAO Dan-ying FENG Xi-ping SHU Chen-bin |
| Affiliation: | Department of Preventive and Pediatric Dentistry, College of Stomatology, Ninth People's Hospital, School of Medicine, Shanghai Jiaotong University, Shanghai 200011, China. taodanying@sina.com |
| Abstract: | PURPOSE: To investigate the change of saliva flow rate and pH after chewing tea polyphenol gum. METHODS: Saliva was collected before and after chewing tea polyphenol gum and the control gum. Both the salivary flow rate and pH value were measured and analyzed by one-way ANOVA and SNK. RESULTS: The chewing gum significantly increased the flow rate as well as pH value of the saliva. The flow rate of the tested and control gum reached peak in the first minute. They were 3.15+/-1.05 and 3.30+/-0.87 ml respectively. There was no significant difference between the chewing gums. CONCLUSION: Chewing gum can increase the secretion and elevate the pH value of the saliva which benefits oral health care. |
| Keywords: | Chewing gum Tea polyphenol Salivary flow rate Salivary pH |
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