| 국내 시판 중인 일부 과일 리큐어의 치아 부식능 평가 |
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박석우1, 김상겸2, 정은하3, 권호근4, 김백일5 |
1연세대학교 치과대학 예방치과학교실
2연세대학교 치과대학 예방치과학교실
3연세대학교 치과대학 예방치과학교실
4연세대학교 치과대학 예방치과학교실
5연세대학교 치과대학 예방치과학교실 |
| Erosive potential of several fruit-flavored liquors in Korea |
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Seok-Woo Park1, Sang-Kyeom Kim2, Eun-Ha Jung3, Ho-Keun Kwon4, Baek-Il Kim5 |
1Department of Preventive Dentistry & Public Oral Health, Yonsei University College of Dentistry
2Department of Preventive Dentistry & Public Oral Health, Yonsei University College of Dentistry
3Department of Preventive Dentistry & Public Oral Health, Yonsei University College of Dentistry
4Department of Preventive Dentistry & Public Oral Health, Yonsei University College of Dentistry
5Department of Preventive Dentistry & Public Oral Health, Yonsei University College of Dentistry |
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| 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 TA_5.5 and TA_7.0, respectively). All measurements were performed in triplicate. The process of ISO 28888 was used for measurement of the pH variation (DeltapH) using an under-saturated hydroxyapatite solution (screening solution) and determining the difference between the initial and final pH of the screening solution. The average DeltapH 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). TA_5.5 and TA_7.0 values of the fruit-flavored liquors were 4.92ml and 7.13ml, 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 DeltapH value of 1.53. Conclusions: The fruit-flavored liquors tested in this study might have a strong potential to erode dental hard tissues. |
| Key Words:
Dental erosion;Erosive potential;ISO 28888;Liquor; |
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