Rugg-Gunn A J, Maguire A, Gordon P H, McCabe J F, Stephenson G
Department of Child Dental Health, Newcastle University Dental School, Newcastle upon Tyne, UK.
Caries Res. 1998;32(5):337-43. doi: 10.1159/000016469.
There are several causes of erosion - acidic foods and drinks have been implicated and reducing their erosive potential would seem an important area of research. Calcium-citrate-malate (CCM) appeared to have potentially useful properties as an anti-erosion additive. The study aims were to test the ability of an intra-oral enamel slab system to measure erosion and to compare the erosive potential of a citric acid-based orange juice drink either with or without added CCM and a positive and negative control. Eleven adults wore an upper removable appliance for four periods each of 6 days. Each appliance held two enamel slabs which were inserted into the test drinks for 15 min 4 times a day for 6 days. Loss of enamel was quantified by profiling casts of the enamel slabs taken before and after the test period. Loss of enamal was greatest during exposure to a diet phosphoric acid-based cola drink (p < 0.001) but was similar during exposure to the two citric acid-based orange drinks, with or without CCM, and distilled water. The loss of surface enamel measured from a scanning electron micrograph agreed well with the measurement obtained by profilometry. It can be concluded that (a) the intra-oral enamel slab system was able to discriminate between drinks in their erosive potential, and (b) it was not possible to determine if CCM had any potential for reduction in erosion in an acid beverage as the level of erosion observed for both the critic acid-based orange drinks was not statistically significantly different from that observed with distilled water.
牙釉质侵蚀有多种原因——酸性食物和饮料被认为与之相关，降低它们的侵蚀潜力似乎是一个重要的研究领域。柠檬酸苹果酸钙（CCM）似乎具有作为抗侵蚀添加剂的潜在有用特性。该研究的目的是测试口腔内牙釉质平板系统测量侵蚀的能力，并比较添加或不添加CCM的柠檬酸基橙汁饮料与阳性和阴性对照的侵蚀潜力。11名成年人佩戴上可摘矫治器，分四个阶段，每个阶段6天。每个矫治器固定两块牙釉质平板，将其插入测试饮料中，每天4次，每次15分钟，持续6天。通过对测试期前后的牙釉质平板模型进行轮廓分析来量化牙釉质的损失。在接触含磷酸的可乐饮料期间，牙釉质损失最大（p < 0.001），但在接触两种含柠檬酸的橙汁饮料（添加或不添加CCM）和蒸馏水期间，牙釉质损失相似。从扫描电子显微镜照片测量的表面牙釉质损失与通过轮廓测量法获得的测量结果非常吻合。可以得出结论：（a）口腔内牙釉质平板系统能够区分不同饮料的侵蚀潜力；（b）由于观察到的两种含柠檬酸的橙汁饮料的侵蚀水平与蒸馏水的侵蚀水平在统计学上无显著差异，因此无法确定CCM在酸性饮料中是否具有降低侵蚀的潜力。
