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.
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