摘要
作者选用３种绿茶和１种不含氟的酸茶进行分析测定，检测了茶多酚和氟对人唾液淀粉酶活性的影响，并对茶浸液与唾液之间的容积比进行了体外实验研究。结果可见不含氟的酸茶抑制酶活性的能力最强，其次为乌龙茶，再次为龙井或花茶；茶多酚是茶液成分内影响唾液淀粉酶活性的重要成分；当茶浸液与唾液容积比为０．６：１时，可影响淀粉酶活性。
AbstractThe inhibition effect of three Chinese tea and akind of acid tea without fluoride to human salivary amy-lase were studied. The inhibited ability of polyphenolsand fluoride were further studied, simultaneously, thetea : saliva ratio were also tested in vitro. The results in-dicated that the inhibition effect was in this order: acidtea , Ulong tea , longjing, huacha. The polyphenols playimportant role in the inhibition of salivary amylase, theoptimal ratio between tea and saliva was 0. 6 : 1.
出处
《中华口腔医学杂志》
CAS
CSCD
北大核心
1995年第2期89-91,共3页
Chinese Journal of Stomatology
