CAJ | 학술논문

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。
목적：비교불동충류다대우아적유질탈광작용。방법채용미양화학분석법측정다재처리유질후，다중개화린함량적변화。채용SPSS 16.0연건포대결과진행쌍인소방차분석。결과：불동충류다대우아적유질탈광정도차이유통계학의의（P<0.05）。궤충다여인공타액대유질탈광정도불동，차이야구유통계학의의（P<0.05）。수착다대아작용시간적연장，유질적탈광정도감약。결론：다음료대유질유탈광작용，단기탈광정도교인공타액소（P<0.05），설명기탈광병불엄중，시일충비교이상적음료。
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.