【摘要】 采用4株常见口腔细菌和3株标准菌株，评估了牙膏检验用的大豆酪蛋白葡萄糖卵磷酯吐温80培养基（SCDLP）、改良卵磷脂肉汤（MLB）等4种中和剂的中和效能，并进一步考察了苯甲酸钠、苯氧乙醇等6种牙膏常用防腐剂的杀菌（抑菌）曲线。结果显示，针对尼泊金丙酯，改良卵磷脂吐温80肉汤（MLBTL）的中和效果最佳；针对其余5种防腐剂，4种中和剂效果无显著差异；针对所有菌株，6种牙膏常用防腐剂中山梨酸钾的抑菌效果最差，苯氧乙醇和尼泊金甲酯的抑菌效果明显。更多还原

【Abstract】 These 4 common oral bacteria and 3 standard strains were used to conduct the neutralising efficacy of 4 neutralizers, including soybean casein glucose lecithin Tween 80 medium(SCDLP) and modified lecithin broth(MLB), used in toothpaste testing. The bactericidal(bacteriostatic) curves of 6 commonly used toothpaste preservatives, including sodium benzoate and phenoxyethanol, were further investigated. The results showed that for propylparaben, the modified lecithin Tween 80 broth(MLBTL) had the best neutralizing effect; for the remaining 5 preservatives, there was no significant difference in efficacy among the 4 neutralizers; for all strains, potassium sorbate had the weakest antibacterial effect among the 6 commonly used preservatives in toothpaste, while phenoxyethanol and methylparaben exhibited significant antibacterial effects.更多还原