- 學位論文
市售飲料對牙齒健康可能的影響
Potential effects of commercial beverages on dental health
摘要
飲料中所含的糖分及其中所含酸性引致牙齒表面酸蝕的病灶是齲齒的危險因子。有鑑於台灣超商密度世界第一,2016年5月底達1萬199家,平均每2304人就有1家便利商店,其中消費品項以食品飲料類占銷售結構的59.4％ (2014年) ,飲品的易於取得使消費者常暴露於頻繁接觸含糖及偏酸的口腔環境中,因此牙齒酸蝕的潛在風險愈趨加劇。此項研究即係針對市售飲料之糖度、酸鹼度、黏稠度的測量以及對牙齒健康的潛在風險之探討。本研究之目的為1.常見飲料的酸鹼度、糖度、黏稠度之測量2.酸鹼度、糖度、黏稠度三者量度變化的觀察,分為兩方面進行其一選出酸性高糖度高黏度高的飲品進行稀釋,觀察記錄三者每次稀釋後的數值變化,再以鹼性離子水 (ph9.26) 進行稀釋觀察純水和鹼性離子水兩種稀釋液個別在酸鹼度變化上的差別。其二將口內常見不同修復材料 (樹脂、氧化鋯、鈀金合金、鎳鉻合金) 浸泡在酸性高,糖度高,黏度高之飲品中5分鐘後取出再分別浸泡在2.5毫升純水中各1、5、10分鐘後分別測量三種時間長度水溶液中的糖度、酸鹼度、黏稠度,以觀察不同材質的修復材料被飲品附著後,溶於純水中,水溶液所呈現出的糖度、酸鹼度及黏稠度。本實驗以純水為對照組以及鹼性離子水和純水為稀釋液,使用麥香奶茶、葡萄汁、柳橙汁、曼特寧咖啡乳飲品、養樂多、全脂鮮乳、蘋果牛奶、波蜜果菜汁、豆漿、可可牛奶、優酪乳、糙米漿、可口可樂、麥香紅茶、檸檬水、寶礦力運動飲料等16種市售飲料及長、寬各1公分厚度0.1釐米經拋光處理的樹脂片、氧化鋯片、鈀金合金片、鎳鉻合金片分別使用微型精密測量儀器防水式ph計 (ExStik系列ph100A) ,數位式糖度曲折度計 (Milwaukee Refractometer MA871) ,錐/板型黏度計 (Brookfild CONE/PLATE Viscomete DV2T) 測量。 實驗結果如下 糖度比較:養樂多 (17.9) ﹥曼特寧咖啡乳飲品 (16.9) > 蘋果牛奶 (16.2) >葡萄汁 (14.5) > 可可牛奶 (13.9) > 全脂鮮乳 (13.2) > 豆漿 (13.1) > 優酪乳 (13.1) > 柳橙汁 (11.9) > 可口可樂 (10.6) > 麥香奶茶 (9.7) > 波蜜果菜汁 (9.4) > 麥香紅茶 (9.3) > 糙米漿 (9.1) > 檸檬水 (8.9) > 寶礦力運動飲料 (6.7) 酸鹼度比較:可口可樂 (2.21) < 檸檬水 (2.84) < 寶礦力運動飲料 (3.44) < 葡萄汁(3.46) < 養樂多 (3.56) < 波蜜果菜汁 (3.88) < 柳橙汁 (3.95) < 優酪乳(4.42) < 蘋果牛奶 (4.97) < 麥香紅茶 (6.33) < 糙米漿 (6.61) < 全脂鮮乳(6.83) <豆漿 (6.84) < 曼特寧咖啡乳飲品 (6.89) < 可可牛奶 (6.92) < 麥香奶茶 (6.97) 黏稠度比較:糙米漿 (43.38) > 優酪乳 (14.27) > 可可牛奶 (5.72) > 蘋果牛奶 (4.96) > 豆漿 (3.42) > 曼特寧咖啡乳飲品 (3.28) > 波蜜果菜汁 (2.88) > 柳橙汁 (1.89) > 全脂鮮乳 (1.73) > 養樂多(1.71) > 葡萄汁 (1.26) > 可口可樂 (1.14) 麥香奶茶 (1.14) 檸檬水 (1.14) > 麥香紅茶 (1.13) > 寶礦力運動飲料 (1.06) 選出酸性低糖度高黏度高的飲品有以下九種;米漿、豆漿、養樂多、蘋果牛奶、優酪乳、曼特寧咖啡乳飲品、柳橙汁、可口可樂、寶礦力運動飲料進行稀釋與牙科修復材料的附著測試,和三種ph5以下的飲品檸檬汁、葡萄汁、波蜜果菜汁進行稀釋測試。經過純水 (ph6.72) 的稀釋後,飲品的酸鹼度、糖度、黏稠度都顯著的提昇與降低;酸鹼度低於ph5以下的飲料有九種稀釋次數須達十次以上才能提升至ph5.5以上,再以鹼性離子水 (ph9.26) 將此九種飲料進行稀釋比較其與純水在酸鹼度變化上的差別。置入飲品中浸泡5分鐘後,被飲料黏附的牙科修復材料經過以1、5、10分鐘三種時間長度在純水中的浸泡後,水溶液中糖度皆微量測得 (0.1~0.2) 黏稠度高的飲品水溶液中也測得有略高於水的黏稠度產生,不同牙科修復材質中黏稠度最高的糙米漿複合樹脂水溶液 (1.02cp) 及鈀金合金水溶液(1.13cp) 高於純水 (0.91cp) 和黏稠度次高的優酪乳複合樹脂水溶液 (1.09cp) 鈀金合金水溶液 (0.95cp) 氧化鋯水溶液 (0.97cp) 鎳鉻合金水溶液 (0.94cp) 高於純水 (0.91cp) ,酸鹼度低於ph5.5以下的飲品其水溶液的酸鹼值亦呈現出偏酸性的結果。
並列摘要
The sugar content in common beverages and its acidic properties leading to lesions from tooth surface erosion is a dangerous factor that causes tooth decay. Considering that Taiwan is ranked #1 with having the highest density of convenience stores among all other countries, by the end of May 2016 there were 10,199 convenience stores. On average, there is a convenience store for every 2,304 people. Among all the purchases, beverages take up 59.4% (2014). The easiness of obtaining beverages exposes the consumers' oral environment to longer periods of contact with sugar and acidic materials, resulting in an increased risk of tooth erosion. This research focuses on testing the brix, the PH level, and the viscosity of current beverages on the market and investigates the hidden risk that may affect healthy teeth. Specifically, the goal of this study is: 1. Measuring the PH levels, brix, and viscosity of common beverages 2. Observe the changes in PH levels, brix, and viscosity. Observation will be broken down into two parts. First, dilute a beverage with high levels of PH, brix, and viscosity. Monitor and record the changes in each figure (mentioned above) after each dilution. Second, immersion of common dental restorative materials (resin, zirconia, palladium alloy, nickel-chromium alloy) into beverages with high levels of PH, brix and viscosity for 5 minutes. Afterwards, immerse these materials into 2.5 milliliters of purified water separately for 1, 5, and 10 minutes, then measure the brix, PH, and viscosity levels of the purified water at the above mentioned time intervals to observe the levels of brix, PH, and viscosity of the purified water that resulted from the immersion of different reparative materials in beverages. In this experiment, purified water is used as the control group, with alkaline ionized water and purified water serving as dilution agents. Wheat-flavored milk tea, grape juice, orange juice, Mandeling Coffee, Yakult, whole milk, apple milk, Bolife Fruit and Vegetable Juice, soybean milk, cocoa milk, yogurt drink, rice and peanut milk, Coca Cola, wheat-flavored black tea, lemon water, Pocari Sports Drink, a total of 16 commonly purchased drinks will be experimented with polished resin sheet, zirconia sheet, palladium alloy sheet, and nickel-chromium alloy sheet, all 1cm in length and width, with a thickness of 0.1cm. They will be measured individually with the ExStik Mini Precision Measuring Device - Water-Resistant PH Meter (ExStik Series ph100A), Milwaukee Refractometer (MA871), and Brookfield Cone/Plate Viscometer (DV2T). Results Brix Comparison: Yakult (17.9) > Mandeling Coffee (16.9) > apple milk (16.2) > grape juice (14.5) > cocoa milk (13.9) > whole milk (13.2) > soybean milk (13.1) > yogurt drink (13.1) > orange juice (11.9) > Coca Cola (10.6) > wheat-flavored milk tea (9.7) > Bolife Fruit and Vegetable Juice (9.4) > wheat-flavored black tea (9.3) > rice and peanut milk (9.1) > lemon water (8.9) > Pocari Sports Drink (6.7) PH level Comparison: Coca Cola (2.21) < lemon water (2.84) < Pocari Sports Drink (3.44) < grape juice (3.46) < Yakult (3.56) < Bolife Fruit and Vegetable Juice (3.88) < orange juice (3.95) < yogurt drink (4.42) < apple milk (4.97) < wheat-flavored black tea (6.33) < rice and peanut milk (6.61) < whole milk (6.83) < soybean milk (6.84) < Mandeling Coffee (6.89) < cocoa milk (6.92) < wheat-flavored milk tea (6.97) Viscosity comparison: rice and peanut milk (4.38) > yogurt drink (14.27) > cocoa milk (5.72) > apple milk (4.96) > soybean milk (3.42) > Mandeling Coffee (3.28) > Bolife Fruit and Vegetable Juice (2.88) > orange juice (1.89) > whole milk (1.73) > Yakult (1.71) > grape juice (1.26) > Coca Cola (1.14) = wheat-flavored milk tea (1.14) = lemon water (1.14) > wheat-flavored black tea (1.13) > Pocari Sports Drink (1.06) Nine beverages with the lowest acidic levels, but high in brix and viscosity levels were selected: Rice and peanut milk, soybean milk, Yakult, apple milk, yogurt drink, Mandeling Coffee, orange juice, Coca Cola, Pocari Sports Drink. The above mentioned beverages were diluted and tested with dental restorative materials for viscosity levels. Three beverages (lemon juice, grape juice, and Bolife Fruit and Vegetable Juice) that have a PH level of below 5 were used for the dilution test. After dilution with purified water (ph 6.72), all beverages show a significant increase or decrease in PH, brix, and viscosity levels. There are nine beverages with a PH level of below 5 that requires more than 10 dilutions to elevate to PH 5.5 or above. The same nine drinks are also diluted with alkaline ionized water (ph 9.26). A comparison is made with purified water to determine the changes in PH levels. After immersion of dental restorative materials in the nine beverages mentioned earlier, these materials were placed in purified water for 1, 5, and 10 minute durations. There is no increase in brix levels (0.1~0.2) in the aqueous solution. Aqueous solutions (beverages) with a high viscosity indicated a slight higher viscosity levels than purified water. Within the beverage with the highest viscosity, rice and peanut milk, the viscosity levels in aqueous solution (resin) (1.02cp) and aqueous solution (palladium alloy) (1.13cp) is higher than purified water (0.91cp). In terms of yogurt drink, the beverage with the second highest viscosity, aqueous solution (resin) (1.09cp), aqueous solution (palladium alloy) (0.95cp), aqueous solution (zirconia) (0.97cp), and aqueous solution (nickel-chromium alloy) (0.94cp) is higher than purified water (0.91cp) after immersion. Beverages with PH levels of 5.5 or below, its acidic level in its aqueous solutions tends to be slightly more acidic.