과일소주가 초기 우식면에 미치는 영향

Objectives: The purpose of this study was to evaluate the tooth erosion potential of liqueur and to confirm the anti-erosive effect of calcium. Methods: After purchasing commercially available liqueur in Korea and measuring the pH, products with low pH and high consumption were selected and used as experimental beverages. Calcium (1%) was added to the selected beverages. Chamisul was used as a negative control, and Coca Cola was used as a positive control. Healthy bovine teeth samples were soaked in the selected beverages for 1, 3, 5, 10, 15, and 30 minutes. The changes in the tooth surface after beverage treatment were observed and analyzed using microhardness (VHN, Vickers hardness number) and scanning electron microscopy. Results: Jinro Grapefruit (-88.03±13.05) had the highest surface microhardness difference (ΔVHN) before and after 30 minutes of treatment in each group, followed by Coca Cola (-61.31±21.90)(P0.05). When comparing changes in surface microhardness over time, Jinro Grapefruit+Calcium (pH 3.75) had slightly lower surface microhardness than Chamisul, but the difference was not statistically significant. Jinro Grapefruit+Calcium has a lower surface microhardnesschange value than Coca-Cola and grapefruit dew group (P