플라보노이드와 동렵록소 및 페파민트를 배합한 츄잉껌의 구취억제효과에 관한 연구
A STUDY ON TAE EFFECT OF CHEWING GUM CONTAINING FLAVONOID, COPPER CHLOROPHYLL AND PEPPERMINT ON REDUCTION OF ORAL MALODOR
김종배, 김영재, 차창선, 마득상,
소속 상세정보
김종배 ( ) - 서울대학교 치과대학 예방치학교실
김영재 ( ) - 서울대학교 치과대학 예방치학교실
차창선 ( ) - 서울대학교 치과대학 예방치학교실
마득상 ( ) - 서울대학교 치과대학 예방치학교실
KMID : 0355419900140010021
Abstract
In order to evaluate the effect of chewing gum on reduction of oral malodor, the authors had analyzed the amount of hydrogen sulfide in mouth odor after gum chewing of 5 adult males aged twentieth. The test chewing gums were determined in sequential order of control chewing gum, flavonoid-containing chewing gum, copper chlorophyll-containing chewing gum, pepermint containing chewing gum, and flavonoid-copper chlorophyll-peppermint-containing chewing gum. Following mouth air sampling after prohibition of oral hygiene control during 48 hours, the subjects chewed one of test chewing gums and re-evaluated mouth air after gum-chewing during 5 minutes. Gas chromatographic technique was employed for the evaluation of hydrogen sulfide in mouth air. The percent change in the amount of hydrogen sulfide of air samples were calculated in relation to values of it before gum-chewing.
The obtained results were as follows:
1. Methyl mercaptan and hydrogen sulfide were detected in the breath after prohibition of oral hygiene control during 48 hours.
2. Flavonoid-containing, copper chlorophyll-containing and flavonoid-chlorophyll-peppermintcontaining chewing gum reduced more hydrogen sulfide than control chewing gum.
3. There was no significant difference between peppermint-containing chewing gum and control chewing gum.
4. Flavonoid-containing chewing gum reduced more hydrogen sulfide than copper chlorophyll containing chewing gum.
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