국내 시판 중인 일부 과일 리큐어의 치아 부식능 평가
Erosive potential of several fruit-flavored liquors in Korea
박석우, 김상겸, 정은하, 권호근, 김백일,
소속 상세정보
박석우 ( Park Seok-Woo ) - 연세대학교 치과대학 예방치과학교실
김상겸 ( Kim Sang-Kyeom ) - 연세대학교 치과대학 예방치과학교실
정은하 ( Jung Eun-Ha ) - 연세대학교 치과대학 예방치과학교실
권호근 ( Kwon Ho-Keun ) - 연세대학교 치과대학 예방치과학교실
김백일 ( Kim Baek-Il ) - 연세대학교 치과대학 예방치과학교실
KMID : 0362720160540070521
Abstract
Purpose: The aim of this study was to evaluate the erosive potential of several fruit-flavored liquors marketed in Korea by
measuring pH, titratable acidity, and variations in pH utilizing an ISO method.
Materials and Methods: Six fruit-flavored liquors were investigated. An orange juice and three kinds of soju were selected as the control beverage. The pH and titratable acidity of the beverages were determined by 1 M NaOH until the pH 5.5 and 7.0 (recorded as TA5.5 and TA7.0, respectively). All measurements were performed in triplicate. The process of ISO 28888 was used for measurement of the pH variation ( pH) using an under-saturated hydroxyapatite solution (screening solution) and determining the difference between the initial and final pH of the screening solution. The average pH was determined based on 4 measurements.
Results: All the fruit-flavored liquors tested in this study showed a pH lower than the critical pH for dental erosion (4.5). The
average pH of the fruit-flavored liquors was 2.77 and was also lower than the pH of the soju and an orange juice (control drinks).
TA5.5 and TA7.0 values of the fruit-flavored liquors were 4.92 and 7.13 , respectively. The fruit-flavored liquors showed an
erosive potential capable of damaging the enamel surfaces, whereas the orange juice had the highest titratable acidity. The changes in pH determined using the screening solution confirmed that the fruit-flavored liquors had erosive potential, with pH value of 1.53.
Conclusions: The fruit-flavored liquors tested in this study might have a strong potential to erode dental hard tissues.
키워드
Dental erosion; Erosive potential; ISO 28888; Liquor
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