咀嚼麦芽糖醇口香糖对牙菌斑原位pH值的影响

目的探讨咀嚼麦芽糖醇口香糖后牙菌斑原位pH值的变化趋势。方法将30名13～15岁龋易感儿童随机分为3组，即麦芽糖醇口香糖组（A组）、木糖醇口香糖组（B组）、胶母口香糖组（C组）。通过微电极原位接触法对牙菌斑pH值进行检测，观察咀嚼口香糖4W前后菌斑pH值的变化趋势。结果三组受试者分别在咀嚼口香糖后，菌斑pH值于各个时间点均呈上升趋势，约20min达到最高值，随后仍保持高于基线值水平。咀嚼口香糖4周后，三组各时间点牙菌斑pH值均上升，与咀嚼前比较具有显著性差异（P〈0．05）；三组间在各个时间点pH值上升幅度（△pH）比较具有显著性差异（P〈0．05）。结论麦芽糖醇口香糖对牙菌斑pH值的作用同木糖醇口香糖一样较为明显。

Effect of the Maltitol-Gums on plaque pH

Objective To determine the impact of Maltitol-Gums on Plaque pH.Methods Thirty 13～15 years old children with DMFS ＞ 4 were divided into three groups randomly: maltitol chewing gums group (group A), xylitol chewing gum group (group B) and blank gum base group (group C). The dental plaque pH was measured in situ by Beetrode microelectrode methods.Results The pH responses in the plaque after chewing three different gums showed a rising response, 20 min at highest. After chewing gum for 4w, the pH was a significant different compared with before chewing gum (P＜0.05). After chewing gum for 4w, the differences of △pH among different chewing gum were significant differences.Conclusion Maltitol-Gums can lead to the same significant effect on plaque pH as Xylitol-Gums.