罗汉果浸出液对变链菌致龋作用的实验室研究  

Anti cariogenicity of maceration extract of Momordica grosvenori: laboratory study

作　　者：穆静 

出　　处：《中华口腔医学杂志》1998年第3期183-185,共3页Chinese Journal of Stomatology

摘　　要：目的为探讨含蔗糖外甜味素的天然植物果———罗汉果对变形链球菌（简称变链菌）致龋作用的影响。方法用实验室比浊法观察罗汉果浸出液对变链菌的生长、玻棒粘附和产酸的影响，并设蔗糖、甜菊糖、果糖和葡萄糖实验组与其比较。结果显示变链菌在罗汉果试验液中的生长及酵解明显低于其它实验组，包括甜菊糖组（Ｐ＜００１）；变链菌对玻棒的粘附在罗汉果组中最低。结论罗汉果甜度高、粘度小，其抑制变链菌致龋作用优于甜菊糖，提示了它可能作为无致龋性甜味剂的应用前景。Objective To study the anti cariogenicity of Momordica grosvenori a kind of natural sweet fruit.Methods The turbiding method in laboratory was used to test the influence of the maceration extract of Momordica grosvenori on the growth of Streptococcus mutans (S.mutans), glass rod adhering, and acid production. Sucrose, glocose, fructose, beet sugar were designed to compare with Momordica grosvenori. Results The growth and fermentation of S. mutans in Momordica grosvenori were significantly lower than these in the other groups includintg beet sugar group ( P <0 01). S. mutans adhering glass rod in Momordica grosvenori was the lowest.Conclusion Momordica grosvenori possesses many advantages: high sweetness and low adherence, and its anti cariogenicity is better than beet sugar.

关 键 词：罗汉果 防龋性 变形链球菌 龋齿 防治 

分 类 号：R780.1[医药卫生—口腔医学]