Huysmans M C D N J M, Voss H P, Ruben J L, Jager D J, Vieira A e
Uit het domein Conserverende Tandheelkunde, disciplinegroep Tandheelkunde en Mondzorgkunde, Universitair Medisch Centrum Groningen/de Rijksuniversiteit Groningen.
Ned Tijdschr Tandheelkd. 2006 Feb;113(2):50-5.
In this article, the erosion effect of a newly developed soft drink available in 3 different flavours is compared with the erosion effect of some common soft drinks. Several basic parameters of the soft drinks were determined: pH, titratable acidity, and the calcium as well as phosphate concentration. Three methods were used to assess in vitro the erosion depth of the soft drinks in enamel specimens. Erosion depth is defined as the mean height of lost enamel. The methods used were atomic absorption spectroscopy for calcium loss, a colorimetric ammonium molybdate method for phosphate loss and non-contact profilometry for enamel volume loss. The newly developed soft drink realized statistically significantly less erosion depth when compared with cola and apple juice and statistically non-significantly less erosion depth when compared with orange soda.
在本文中,将一种新开发的有3种不同口味的软饮料的侵蚀作用与一些常见软饮料的侵蚀作用进行了比较。测定了这些软饮料的几个基本参数:pH值、可滴定酸度以及钙和磷酸盐浓度。使用三种方法在体外评估软饮料对牙釉质标本的侵蚀深度。侵蚀深度定义为牙釉质损失的平均高度。所使用的方法包括用于测定钙损失的原子吸收光谱法、用于测定磷酸盐损失的比色钼酸铵法以及用于测定牙釉质体积损失的非接触轮廓测定法。与可乐和苹果汁相比,新开发的软饮料在统计学上侵蚀深度显著更小;与橙汁汽水相比,侵蚀深度在统计学上无显著差异。