摘要
目的 :通过对不同种类市售饮料pH值、缓冲能力、钙、磷、氟含量的测定 ,预测我国市售饮料对牙齿的脱矿能力。方法 :采用精密酸度仪测定饮料的pH值 ,氟离子选择电极检测饮料中的氟离子浓度 ,紫外 -可见分光光度法检测饮料中的钙、磷浓度 ,滴定法测定饮料的缓冲能力。结果 :除矿泉水外 ,大部分饮料呈酸性 ,pH值在 2 .36～ 3.98之间。钙离子浓度在 0 .0 5～ 10 .5 7mmol/L之间 ,磷的浓度在 0～ 9.6 8mmol/L之间 ,所有的饮料氟浓度都较低 ,在 0～ 0 .43ppm之间。缓冲能力的大小顺序是奶类 >果汁类 >碳酸类 >矿泉水类。奶类的脱矿预测值 (△SMH)最大。结论 :市售大部分的饮料呈酸性 ,可用△SMH对其脱矿能力进行预测 ,奶类的脱矿预测指标有待进一步的研究。
Objective:To measure the baseline pH,buffering capacity,the contents of calcium phosphate and flouride and predict the erosive potential on enamel of some market beverages.Methods: The analysis of calcium and phosphate was made by UV spectrophotometry using standard techniques. The baseline pH and fluoride concentration were measured by ion-selected electrode. The buffering capacity was determined by titration. Results: All of the beverages except mineral water had a low pH value between 2.36 and 3.98.Beverages whose buffering capacity ranked from high to low were: milk, fruit juice, cabonated-type drinks, mineral water. The concentration of calcium ranged from 0 to 10.57 mmol/l and the concentration of phosphate ranged from 0 to 9.68 mmol/l. The fluoride concentration was low in all drinks,which ranged from 0 to 0.43ppm.Milk was found to have the highest △SMH. Conclusions:Most of the market drinks are acidic, and the △SMH can be used to predict the erosive potential on enamel, but it seems necessary to do more researches so as to dctermine △SMH for milk products.
出处
《泸州医学院学报》
2001年第2期112-114,共3页
Journal of Luzhou Medical College
