唾液淀粉酶在人类或某些动物的唾液中的一种淀粉酶，能把水解淀粉催化成麦芽糖和糊精。
A form of amylase in the saliva of human beings and some animals that catalyzes the hydrolysis of starch into maltose and dextrin.
结果：唾液淀粉酶对不同种类的水果酸碱度具有不同的敏感性。
Results: Salivary amylase reacted differently to the degree of acid and alkaline of various kinds of fruit.
方法：用碘反应法，观察抽样制备的16种水果汁对唾液淀粉酶活性的影响。
Methods:The effects of 16 kinds of fruit on the activity of salivary amylase were observed by means of Iodine reflection.
观察治疗前后免疫球蛋白、T细胞亚群、唾液淀粉酶、中医证侯积分、大运动发育评估、发育商评估的变化情况。
The changes of Immunoglobulin, t cell subsets, salivary amylase, gross motor Assessment, developmental quotients and TCM syndrome score changes were observed before and after the treatments.
目的：通过探讨不同水果对唾液淀粉酶活性的影响，从营养学角度，为科学饮食提供参考。
To probe into the effects of various kinds of fruit on salivary amylase by using the method of cluster analysis, providing reference for scientific diet in view of nutrition.
探讨唾液淀粉酶及乙酰胆碱酯酶的关系；
Study the relation between salivary amylase and acetyl choline esterase;
探讨唾液淀粉酶及乙酰胆碱酯酶的关系；
Study the relation between salivary amylase and acetyl choline esterase;
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