Wang Yin-Lin, Chang Chia-Chieh, Chi Chih-Wen, Chang Hao-Hueng, Chiang Yu-Chih, Chuang Yueh-Chiao, Chang Hsiao-Hua, Huang Guay-Fen, Liao Yunn-Shiuan, Lin Chun-Pin
School of Dentistry, National Taiwan University, Taipei, Taiwan; Department of Dentistry, National Taiwan University Hospital, National Taiwan University, Taipei, Taiwan; Graduate Institute of Clinical Dentistry, School of Dentistry, National Taiwan University, Taipei, Taiwan.
Graduate Institute of Clinical Dentistry, School of Dentistry, National Taiwan University, Taipei, Taiwan.
J Formos Med Assoc. 2014 Nov;113(11):850-6. doi: 10.1016/j.jfma.2014.06.002. Epub 2014 Jul 4.
BACKGROUND/PURPOSE: Most soft drinks are acidic in nature. Regular consumption of these drinks may result in dental erosion. The aim of this in vitro study was to evaluate the erosive potential of different soft drinks in Taiwan by a novel multiple erosive method.
Four commercially available soft drinks in Taiwan were selected for this study. The properties of each product were analyzed to measure their pH, titratable acidity, and ion contents. The erosive potential of the soft drinks was measured based on the amount of loss of human enamel surface following its exposure to the soft drinks tested for different periods (20 minutes, 60 minutes, and 180 minutes). The enamel loss was measured using a confocal laser scanning microscope.
The pH values of the soft drinks were below the critical pH value (5.5) for enamel demineralization, and ranged from 2.42 to 3.46. The drink with ingredients of citric acid and ascorbic acid had the highest titratable acidity (33.96 mmol OH(-)/L to pH 5.5 and 71.9 mmol OH(-)/L to pH 7). Exposure to all the soft drinks resulted in loss of human enamel surface (7.28-34.07 μm for 180-minute exposure). The beverage with the highest calcium content had the lowest erosive potential.
All tested soft drinks were found to be erosive. Soft drinks with high calcium contents have significantly lower erosive potential. Low pH value and high citrate content may cause more surface enamel loss. As the erosive time increased, the titratable acidity to pH 7 may be a predictor of the erosive potential for acidic soft drinks. The erosive potential of the soft drinks may be predicted based on the types of acid content, pH value, titratable acidity, and ion concentration.
背景/目的：大多数软饮料本质上呈酸性。经常饮用这些饮料可能会导致牙齿侵蚀。本体外研究的目的是通过一种新型的多重侵蚀方法评估台湾不同软饮料的侵蚀潜力。
本研究选取了台湾市场上四种市售软饮料。分析每种产品的特性，以测量其pH值、可滴定酸度和离子含量。根据人牙釉质表面在暴露于测试软饮料不同时间段（20分钟、60分钟和180分钟）后的损失量来测量软饮料的侵蚀潜力。使用共聚焦激光扫描显微镜测量牙釉质损失。
软饮料的pH值低于牙釉质脱矿的临界pH值（5.5），范围为2.42至3.46。含有柠檬酸和抗坏血酸成分的饮料具有最高的可滴定酸度（滴定至pH 5.5时为33.96 mmol OH(-)/L，滴定至pH 7时为71.9 mmol OH(-)/L）。暴露于所有软饮料都会导致人牙釉质表面损失（暴露180分钟时为7.28 - 34.07μm）。钙含量最高的饮料侵蚀潜力最低。
所有测试的软饮料都具有侵蚀性。钙含量高的软饮料侵蚀潜力明显较低。低pH值和高柠檬酸盐含量可能会导致更多的牙釉质表面损失。随着侵蚀时间的增加，滴定至pH 7的可滴定酸度可能是酸性软饮料侵蚀潜力的一个预测指标。软饮料的侵蚀潜力可以根据酸含量类型、pH值、可滴定酸度和离子浓度来预测。
