食用醋对人牙釉质表面力学和摩擦学性能的影响  

Erosion Effect of Vinegar on the Surface Mechanical and Tribological Behaviors of Human Tooth Enamel

作　　者：刘学申[1] 郑良[2] 郑靖[2] 

机构地区：[1]郑州航空工业管理学院机电工程学院,郑州450015 [2]西南交通大学摩擦学研究所,成都610031

出　　处：《河南大学学报（自然科学版）》2016年第1期84-88,共5页Journal of Henan University:Natural Science

基　　金：国家自然科学基金项目(51222511;51305366);四川省杰出青年科学基金项目(2012JQ0016)

摘　　要：牙釉质是人体最硬的组织,由釉柱和釉间质交替排列而成,在进食和咀嚼过程中,表现出良好的耐磨性.本文采用纳米压痕/划痕仪、激光共聚焦扫描显微镜、轮廓仪等测试仪器,研究了人牙釉质在pH=3.20的米醋和白醋两种食用醋介质中酸蚀前后的表面力学性能和摩擦学行为.结果表明,白醋和米醋均能导致牙釉质表面发生酸蚀损伤,釉质表面的压痕硬度和弹性模量明显降低,摩擦系数产生显著波动,耐磨性下降.在pH值和酸蚀时间相同情况下,白醋溶液对牙釉质的酸蚀影响大于米醋溶液.Enamel,the hardest organization in human body,is composed of enamel rod and inter-rod enamel.It has excellent anti-wear properties in the process of eating and chewing food.In this paper,the erosion effects of vinegar on the surface mechanical and tribological behaviors of human tooth enamel have been investigated in vitro.Rice vinegar and white vinegar were used as erosion mediums,and the erosion time was 5 min.The nano-mechanical properties and micro-tribological behavior of enamel were examined using a nano-indenter/scratchtester.The surfaces of enamel were analyzed by means of various microscopic examinations.The results showed that both rice vinegar and white vinegar could result in the surface damage of human enamel.After 5 min erosion in the two vinegar solutions,the indentation hardness and elastic modulus of enamel decreased significantly and the coefficient of friction showed a big fluctuation.It was also found that the wear resistance of the eroded enamel was reduced.Under the same condition of erosion,white vinegar had a little more significant erosion effect on human tooth enamel than rice vinegar.

关 键 词：牙釉质 食用醋 酸蚀 力学性能 摩擦学性能 

分 类 号：TH117[机械工程—机械设计及理论]