ObjectiveTo investigate influence by different fruit drink on in vitro deciduous tooth enamel morphological changes and demineralization degree.MethodsA total of 60 in vitro deciduous teeth without carious lesion were divided into three groups with different fruit drink (orange juice group, apple juice group and grape juice group), with 20 teeth in each group. Another 10 teeth without carious lesion were taken into mineral water as control group. All the four groups were placed in calorstat 36.5℃ for 25 h, with soak solution changed each 5 hours. pH values of differenct fruit drinks were detected by pH paper. Tooth enamel ultrastructure change before and after processing of in vitro deciduous teeth in three groups was observed by scanning electron microscope(SEM), and dissolving-out quantity of calcium and phosphorus after processing of deciduous teeth in three groups was measured by chemical analysis.ResultsAfter processing, orange juice group, apple juice group and grape juice group had different degrees of change in deciduous teeth surface, with hyperpigmentation and changed color in tooth surface, and tooth discoloration is aggravated as the extension of immersion time. The orange juice group changed for orange-yellow, apple juice group changed for reseda, and grape juice group changed for modena. The control group had smooth and dense structured enamel surface without fovea and defect. After processing, tooth surface enamel fiber had uneven fracture in orange juice group, with local fracture disappeared and sporadic small fovea could be seen; enamel fiber had honeycomb structure in apple juice group, and enamel center was heavily damaged with deep fovea and even connected into piece; irregular surface morphology, loose organization structure and soft suspension could be seen in grape juice group. The control group, orange juice group, apple juice group and grape juice group had pH value respectively as (6.32±0.09), (3.75±1.01), (2.94±1.05) and (4.01±1.02). The control group, grape juice group, orange juice group and apple juice group had decreased pH value one after another (P<0.05). After deciduous teeth processed with fruit drink for 25 h, orange juice group, apple juice group and grape juice group had total dissolving-out quantity of calcium as (12.73±1.44), (15.65±1.47) and (6.73±1.45) mmol/L, and total dissolving-out quantity of phosphorus as (10.41±1.43),(13.19±1.45) and (7.15±1.39) mmol/L, which were all higher than total dissolving-out quantity of calcium as (3.63±1.37) mmol/L and total dissolving-out quantity of phosphorus as (5.46±1.39) mmol/L in the control group (P<0.01), and apple juice group had highest dissolving-out quantity of calcium and phosphorus.ConclusionOrange juice, apple juice and grape juice all can acid etching and demineralize deciduous tooth enamel and induce certain degree of damage to the enamel surface, and apple juice is the worst one.%目的：探讨不同果汁饮料对离体乳牙釉质形态学的改变及对乳牙釉质脱矿程度的影响。方法60颗无龋坏离体乳牙,分三组浸泡于3种不同的果汁饮料中(橙汁组、苹果汁组、葡萄汁组),每组20颗；另取10颗无龋坏离体乳牙浸泡于矿泉水中作为对照组,四组均置于36.5℃恒温箱中,浸泡25 h,每5小时换1次浸泡液。采用pH计测量不同果汁饮料的pH值；扫描电镜(SEM)观察各组离体乳牙处理前后牙釉质表面超微结构的改变；并应用化学分析法测量各组处理乳牙后饮料中的钙、磷溶出含量。结果橙汁组、苹果汁组和葡萄汁组经处理后乳牙表面均有不同程度的改变,牙齿表面均有色素沉着,颜色发生一定的改变,且随着浸泡时间的延长,牙齿变色加重。其中橙汁组变为橙黄色,苹果汁组变为浅绿色,葡萄汁组变为深紫色。对照组乳牙牙釉质表面结构光滑,结构致密,未见凹陷缺损。橙汁组处理后,牙齿表层釉柱不均匀断裂,局部区域断裂消失,牙齿表面有零星的小凹陷；苹果汁组处理后,牙釉质呈蜂窝状结构,釉中心遭到严重破坏,表面有比较深的小凹陷,甚至加大连接成片；葡萄汁组处理后,表面形态不规则,组织结构疏松,可见软质悬浮。对照组、橙汁组、苹果汁组、葡萄汁组初始pH值分别为(6.32±0.09)、(3.75±1.01)、(2.94±1.05)、(4.01±1.02)。对照组、葡萄汁组、橙汁组、苹果汁组的pH值依次降低(P<0.05)。果汁饮料处理乳牙25 h后,橙汁组、苹果汁组、葡萄汁组的钙总溶出量(12.73±1.44)、(15.65±1.47)、(6.73±1.45)mmol/L,磷总溶出量(10.41±1.43)、(13.19±1.45)、(7.15±1.39)mmol/L较对照组的钙总溶出量(3.63±1.37)、磷总溶出量(5.46±1.39)mmol/L均显著升高(P<0.01),且苹果汁组的钙、磷溶出量最高。结论橙汁、苹果汁、葡萄汁饮料均会对乳牙釉质酸蚀脱矿,对牙釉质表面造成一定程度的损害,以苹果汁的损害作用最为明显。
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