Reduction of saltiness and bitterness after a chlorhexidine rinse
Reduction of saltiness and bitterness after a chlorhexidine rinse
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DOI：
10.1093/chemse/26.2.105
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发表时间：
2001-02-01
期刊：
影响因子：
3.5
通讯作者：
Tharp, CD
中科院分区：
文献类型：
--
作者：
Breslin, PAS;Tharp, CD
用氯己定（一种口服抗菌剂）长期冲洗已被证明可以降低NaCl的咸味和奎宁的苦味。急性氯己定对味觉的影响尚未研究。本研究的目的是考察急性洗必泰冲洗对甜、盐、酸、苦、咸11种刺激的味觉强度和质量的影响。所有刺激首先匹配总体强度，因此氯己定的效果可以直接比较不同化合物。对照处理双荧光酸氯己定（0.12%）的苦味强度与盐酸奎宁相当，发现盐酸奎宁对氯己定的苦味具有交叉适应作用。受试者参与了四种实验条件：前测试、奎宁治疗、氯己定治疗和后测试，同时在不同的测试阶段对总味觉强度和味觉质量进行评分。与奎宁处理相比，氯己定降低了NaCl、KCl和NH4Cl的咸味，对蔗糖、味精、柠檬酸、HCl和水的咸味影响不显著。氯己定冲洗对尿素、八乙酸蔗糖和奎宁的苦味有较好的抑制作用，但对奎宁的苦味只有轻微的抑制作用。讨论了潜在的机制。
Chronic rinsing with chlorhexidine, an oral-antiseptic, has been shown to decrease the saltiness of NaCl and the bitterness of quinine. The effect of acute chlorhexidine on taste has not been investigated. The purpose of the present study was to examine the effect of acute chlorhexidine rinses on taste intensity and quality of 11 stimuli representing sweet, salt, sour, bitter and savory. All stimuli were first matched for overall intensity so the effects of chlorhexidine would be directly comparable across compounds. As a control treatment, the bitter taste of chlorhexidine digluconate (0.12%) was matched in intensity to quinine HCl, which was found to cross-adapt the bitterness of chlorhexidine. Subjects participated in four experimental conditions: a pre-test, a quinine treatment, a chlorhexidine treatment, and a post-test condition, while rating total taste intensity and taste qualities in separate test sessions. Relative to the quinine treatment, chlorhexidine was found to decrease the salty taste of NaCl, KCl and NH4Cl, and not to significantly affect the tastes of sucrose, monosodium glutamate (MSG), citric acid, HCl and the taste of water. The bitter taste of urea, sucrose octa-acetate and quinine were suppressed after chlorhexidine rinses relative to water rinses, but were only marginally suppressed relative to quinine rinses. Potential mechanisms a re discussed.