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ACOMS+ 및 학술지 리포지터리 설명회

  • 한국과학기술정보연구원(KISTI) 서울분원 대회의실(별관 3층)
  • 2024년 07월 03일(수) 13:30
 

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국내 시판 중인 일부 과일 리큐어의치아 부식능 평가

Erosive potential of several fruit-flavored liquors in Korea

Abstract

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.

keywords
Dental erosion, Erosive potential, ISO 28888, Liquor

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