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本研究用轻工业部甘蔗糖业科学研究所检测分析中心提供的优级、一级、合格三类蔗糖,10％等浓度配制,定期测定其pH变化,结果显示,实验组与对照组pH下 降有显著差异,一级与合格组下降速度快,优级组pH下降慢,与前两组有显著差异。说明糖及糖内非糖成分,在口腔内致龋菌作用前,就已完全或部分具备了使pH值下降到引起牙硬组织脱矿的条件。本研究的结果提示:重视和注意改善蔗糖的质量,做好贮存、销售环节防污染变质,对阻断食糖致龋的进程有一定意义。
In this study, the optimal level, first grade and third grade sucrose, provided by the detection and analysis center of Sugarcane Institute of Science and Technology of Ministry of Light Industry, were prepared at the same concentration of 10%, and their pH changes were measured regularly. The results showed that the pH of the experimental group and the control group decreased Significant differences, first-class and qualified group decline faster, excellent-level group decreased slowly, with the first two groups were significantly different. Description of sugar and sugar non-sugar components, in the oral cariogenic bacteria before, has been fully or in part with the pH value dropped to cause demineralization of dental hard tissue conditions. The results of this study suggest that paying attention to improving the quality of sucrose and preventing spoilage during storage and sales will be of some significance to the process of blocking caries induced by sugar.