PREDICTION OF THE EROSIVE POTENTIAL OF SOME BEVERAGES
PREDICTION OF THE EROSIVE POTENTIAL OF SOME BEVERAGES
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DOI：
10.1159/000262091
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发表时间：
1995-09-01
期刊：
影响因子：
4.2
通讯作者：
JAEGGISCHARER, S
中科院分区：
文献类型：
--
作者：
LUSSI, A;JAEGGI, T;JAEGGISCHARER, S
这项研究的目的是调查是否可以通过检查饮料的成分来预测饮料对人类牙釉质的侵蚀潜力。将84颗无龋前磨牙的颊面包埋在树脂中并打磨平整。牙釉质表面脱落了200微米。然后将这些平板分成14组，在市售饮料中浸泡20分钟。浸泡前后测定表面显微硬度。进一步测定了每种饮料的磷酸盐浓度、氟化物浓度、基线pH值以及将pH值提高到7.0的碱滴定量。用最近研究中导出的公式计算了浸渍后的表面显微硬度值，并与本研究的测量值进行了比较。苹果汁的表面显微硬度降低幅度最大（p < 0.05），其次是史威士、橙汁和葡萄柚软饮料。Fendant和等星橙的表面显微硬度降低幅度最小。计算结果与有效侵蚀的平均绝对偏差为7.1%，介于14.6%（苹果汁）和1.6%（芬丹）之间。数据表明，预测由饮料引起的腐蚀的准确度为7%。这些信息对预防牙齿腐蚀很有价值。
The aim of this study was to investigate whether the erosive potential of a beverage on human enamel can be predicted by examining the composition of the beverage. The buccal surfaces of 84 caries-free premolars were embedded in resin and polished flat. Two hundred micrometers of the enamel surface were removed. Then the slabs were divided into 14 groups and immersed for 20 min in commercially available beverages. Surface microhardness was measured before and after immersion. Further, the phosphate concentration, the fluoride concentration, the baseline pH as well as the titrated amount of base to raise the pH to 7.0 of each beverage were determined. Surface microhardness values after immersion were calculated with an equation derived in a recent study and compared with the values measured in this investigation. Apple juice showed the greatest significant decrease (p < 0.05) in surface microhardness, followed by Schweppes, Orangina and Grapefruit soft drink. The smallest decrease in surface microhardness that was significant resulted from Fendant and Isostar orange. The mean absolute deviation of the calculated to the effective erosion was 7.1%, it ranged between 14.6% (apple juice) and 1.6% (Fendant). The data suggest the possibility of predicting erosion caused by a beverage with an accuracy of 7%. This information can be of value in the prevention of dental erosion.