论文部分内容阅读
本文旨在探讨一种天然甜味剂—甜菊糖的防龋作用。用实验室培养细菌的方法就甜菊糖对变形链球菌的生长、产酸和粘附的影响进行了研究,并与木糖醇、蔗糖、葡萄糖、果糖和麦芽糖进行了比较。实验结果表明甜菊糖是一种无致龋性的甜味剂,可能是一种有希望的蔗糖代用品。
This article aims to investigate the anti-caries effect of a natural sweetener, stevia. The effects of stevia on the growth, acid production and adhesion of Streptococcus mutans were studied by laboratory culture of bacteria and compared with xylitol, sucrose, glucose, fructose and maltose. The experimental results show that stevioside is a non-carious sweetener and may be a promising sucrose substitute.