Lussi A, Jäggi T, Schärer S
Department of Operative, Preventive and Pediatric Dentistry, School of Dental Medicine, University of Bern, Switzerland.
Caries Res. 1993;27(5):387-93. doi: 10.1159/000261569.
The aim of this study was to use two demineralization test methods to analyze the erosive potential of beverages and foodstuffs. In addition, the surface microhardness test and the iodide permeability test were compared. Surface microhardness and iodide permeability were measured before and after exposure. To characterize the beverages and foodstuffs the content of phosphate, calcium and fluoride, pH, the titrable amount of base to pH 5.5 and 7.0 as well as the buffer capacity at pH 5.5 were determined. Sprite light showed the highest significant decrease in surface microhardness (p < or = 0.05) followed by grapefruit juice, apple juice and salad dressing. The highest significant increase in iodide permeability (p < or = 0.05) was caused by exposure to grapefruit juice followed by apple juice (Sprite light was not tested). Multiple linear regression analyses revealed that the erosive capacity of different drinks, juices and foodstuffs are statistically significantly associated with their acidity, pH values, phosphate and fluoride contents as well as the baseline surface microhardness or iodide permeability values of the exposed enamel.
本研究的目的是使用两种脱矿质测试方法来分析饮料和食品的侵蚀潜力。此外，还比较了表面显微硬度测试和碘渗透测试。在暴露前后测量表面显微硬度和碘渗透率。为了表征饮料和食品，测定了磷酸盐、钙和氟的含量、pH值、滴定至pH 5.5和7.0的碱量以及pH 5.5时的缓冲容量。低糖雪碧的表面显微硬度显著下降最多（p≤0.05），其次是葡萄柚汁、苹果汁和沙拉酱。暴露于葡萄柚汁后碘渗透率显著增加最多（p≤0.05），其次是苹果汁（未测试低糖雪碧）。多元线性回归分析表明，不同饮料、果汁和食品的侵蚀能力与其酸度、pH值、磷酸盐和氟含量以及暴露牙釉质的基线表面显微硬度或碘渗透率值在统计学上显著相关。
