咀嚼麦芽糖醇口香糖对牙菌斑原位pH值的影响  

Effect of the Maltitol-Gums on plaque pH

作　　者：李秀娟[1] 钟滨[1] 徐华兴[1] 易敏[1] 王小平[1] 

机构地区：[1]同济大学口腔医学院,上海200072

出　　处：《现代口腔医学杂志》2009年第6期583-586,共4页Journal of Modern Stomatology

基　　金：上海市科委攻关项目(074119614)

摘　　要：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。Objective To determine the impact of Mahitol - 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 Mahitol - Gums can lead to the same significant effect on plaque pH as Xylitol - G unls.

关 键 词：牙菌斑pH值 麦芽糖醇 木糖醇 口香糖 

分 类 号：R780.1[医药卫生—口腔医学]