Lussi A, Jaeggi T, Jaeggi-Schärer S
Department of Operative, Preventive and Pediatric Dentistry, University of Bern, School of Dental Medicine, Switzerland.
Caries Res. 1995;29(5):349-54. doi: 10.1159/000262091.
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.
本研究的目的是调查通过检测饮料成分是否可以预测其对人牙釉质的侵蚀潜力。将84颗无龋前磨牙的颊面嵌入树脂中并打磨平整。去除200微米的牙釉质表面。然后将这些牙片分成14组，浸泡在市售饮料中20分钟。在浸泡前后测量表面显微硬度。此外，还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所需滴定的碱量。用最近一项研究中推导的公式计算浸泡后的表面显微硬度值，并与本研究中测量的值进行比较。苹果汁的表面显微硬度下降最为显著（p<0.05），其次是 Schweppes、Orangina 和葡萄柚软饮料。芬达和益力多橙汁导致的表面显微硬度下降最小且具有显著性。计算值与有效侵蚀之间的平均绝对偏差为7.1%，范围在14.6%（苹果汁）和1.6%（芬达）之间。数据表明，以7%的准确率预测饮料引起的侵蚀是有可能的。该信息在预防牙釉质侵蚀方面可能具有价值。
