不同种类茶对牛牙的釉质脱矿影响的体外初步研究

Preliminary study on bovine enamel demineralization by different kinds of tea in vitro

目的比较不同种类茶对牛牙的釉质脱矿作用。方法采用微量化学分析法测定茶在处理釉质后,茶中钙和磷含量的变化。采用SPSS 16.0软件包对结果进行双因素方差分析。结果不同种类茶对牛牙的釉质脱矿程度差异有统计学意义(P<0.05)。几种茶与人工唾液对釉质脱矿程度不同,差异也具有统计学意义(P<0.05)。随着茶对牙作用时间的延长,釉质的脱矿程度减弱。结论茶饮料对釉质有脱矿作用,但其脱矿程度较人工唾液小(P<0.05),说明其脱矿并不严重,是一种比较理想的饮料。

Objective Bovine enamel demineralization conditions after immersion in different kinds of tea were compared. Methods The changes in calcium and phosphate composition after immersion of the enamel in different kinds of tea were analyzed biochemically. Two-way ANOVA in SPSS 16.0 software package was used for statistical analysis. Results Highly significant differences were found in the demineralization abilities among the different kinds of tea（P〈0.05）. Significant differences were also found in the demineralization abilities between each of the four kinds of tea and that of artificial saliva（P〈0.05）. Enamel demineralization was found to be slower when immersion time was prolonged. Conclusion Enamel demineralization can be caused by immersion in the four kinds of tea. Compared with artificial saliva, enamel demineralization caused by tea is not serious（P〈0.05）, indicating that tea is an ideal healthy beverage.