Grenby T H, Phillips A, Desai T, Mistry M
Department of Oral Medicine and Pathology, United Medical School, Guy's Hospital, London.
Br J Nutr. 1989 Sep;62(2):451-64. doi: 10.1079/bjn19890045.
The composition and dental properties of eight different soft drinks, representing some of the most popular types used in the UK, were examined. Demineralization experiments were conducted on hydroxylapatite, the basic component of dental enamel, determining calcium dissolving by atomic absorption spectroscopy and phosphorus by u.v. visual spectrophotometry. The titratable acid content of the drinks was found to give a better guide than their pH to their potential dental erosiveness. The sugar content, in their ready-to-drink form, varied from zero in a low-calorie product up to almost 14% in a blackcurrant drink, but using a technique with a relatively long contact time, and in the absence of intact dental plaque, the demineralizing action on hydroxylapatite of the acids already in the drinks eclipsed the effects of the acid generated by oral micro-organisms from the sugars in the drinks. The pure citrus juices showed potentially the worst dental properties, followed by the orange and blackcurrant concentrates after dilution to their ready-to-drink form, with least demineralization from the carbonated drinks, and a cola drink giving especially low values.
对代表英国一些最受欢迎类型的八种不同软饮料的成分和牙齿特性进行了研究。在牙釉质的基本成分羟基磷灰石上进行了脱矿实验，通过原子吸收光谱法测定钙的溶解情况，通过紫外可见分光光度法测定磷的含量。结果发现，饮料的可滴定酸含量比其pH值更能准确反映其潜在的牙齿侵蚀性。即饮型饮料的含糖量差异很大，从低热量产品中的零含糖量到黑加仑饮料中近14%的含糖量不等。但是，在使用接触时间相对较长的技术且没有完整牙菌斑的情况下，饮料中已有的酸对羟基磷灰石的脱矿作用超过了饮料中糖分经口腔微生物产生的酸的影响。纯柑橘汁显示出潜在的最差牙齿特性，其次是稀释成即饮型后的橙汁和黑加仑浓缩汁，碳酸饮料的脱矿作用最小，而一种可乐饮料的脱矿值尤其低。
