阿萨伊果汁能使上釉树脂改性玻璃离子水泥着色。

Helena Pfeffer, Larissa O Garda, Bianca M Maran, Fabiano S Naufel, Mauro Ca Busato, Maria Db Souza
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引用次数: 0

摘要

阿萨伊中的有色化合物(花青素)会使树脂改性玻璃-离子水泥(RMGIC)染色,因为其抗染色性较低。目的:本研究旨在评估阿萨伊是否会损害体外 RMGIC 的表面颜色和粗糙度:按照制造商的说明制备 Vitremer™ (3M ESPE,St Paul,MN,USA)圆盘状试样(厚 2 毫米,直径 8 毫米)。将混合物放入硅胶模中,放在两张胶纸条之间,然后光固化。根据用于化学降解的溶液将样本随机分为三组(n=25):人工唾液(对照组)、阿萨伊果汁和阿萨伊果汁。使用分光光度计 CM-2600d/2500d(柯尼卡美能达,日本东京)分析颜色(CIELa*b*等级)。表面粗糙度(Ra,毫米)是用粗糙度仪 Surfcorder SE 1700(Kosaka Corp,日本东京)测量的。试样在 37°C 下每天浸泡三次(6 毫升,15 分钟),持续 14 天。标本在蒸馏水中清洗后放入新鲜唾液中(间隔 30 分钟)。一天中的第三次浸泡后,将其在新鲜唾液中保存过夜。对基线(L*、a*、b*、Ra)和降解后(L'*、a'*、b'*、Ra')的结果进行分析:结果:唾液、冰沙和果汁的 pH 值分别为 7.0、3.8 和 4.9。唾液的 ΔE* 值为 6.6,冰沙为 6.9,果汁为 7.8。唾液(p=0.005)与果汁(p=0.002)、果汁与冰沙(p=0.019)之间的ΔE*有明显差异,但唾液与冰沙(p=0.401)之间没有差异。两种溶液之间没有明显的 Δb* 差异。在Δa*方面,果汁和冰沙之间没有差异,但与唾液之间有显著差异(p结论:阿萨伊和唾液导致了不可接受的染色,但树脂改性玻璃-离子水泥的粗糙度没有明显变化。
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Açaí juice stains a glazed resin-modified glass-ionomer cement.

Coloured compounds (anthocyanins) in açaí can stain resin-modified glass-ionomer cement (RMGIC) due to its low staining resistance.

Aim: The aim of this study was to assess whether açaí compromises the surface colour and roughness of RMGIC in vitro.

Materials and method: Disc-shaped specimens (2 mm thick, 8 mm in diameter) of Vitremer™ (3M ESPE, St Paul, MN, USA) were prepared according to the manufacturer 's instructions. The mixture was inserted into a silicone mouldplaced between two mylar strips, and light cured. Specimens were randomly divided into three groups (n=25) according to the solutions to be used for chemical degradation: artificial saliva (control), açaí sorbet and açaí juice. A spectrophotometer CM-2600d/2500d (Konica Minolta, Tokyo, Japan) was used to analyse the colour (CIELa*b* scale). Surface roughness (Ra, mm) was measuredusing theprofilometer Surfcorder SE 1700 (Kosaka Corp, Tokyo, Japan). The specimens were subjected to three daily soaks (6 ml, 15 minutes) for 14 days at 37°C. They were washed in distilled water and placed in fresh saliva (30 minutes in the interval). After the third soak in a day, they were stored in fresh saliva overnight. Outcomes were analysed at baseline (L*, a*, b*, Ra) and after degradation (L'*, a'*, b'*, Ra').

Results: The pH values of saliva, sorbet, and juice were 7.0, 3.8, and 4.9, respectively. ΔE* values were 6.6 for saliva, 6.9 for sorbet and 7.8 for juice. There was a significant ΔE* difference between saliva (p=0.005) and juice (p=0.002), and between juice and sorbet (p=0.019), but none between saliva and sorbet (p=0.401). There was no significant Δb* difference between the solutions. No difference between juice and sorbet was observed for Δa*, but they were significantly different from saliva (p<0.001). Brightness (L*) changed significantly. Juice showed the highest ΔE* (7.8) and ΔL* (7.7). No significant change was observed for roughness and there was no difference between the solutions for ARa.

Conclusions: Açaí and saliva led to unacceptable staining, but no significant roughness changes in the resin-modified glass-ionomer cement.

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