醋的牙齿美白作用及其对牙硬组织的影响

Effects of Vinegar on Tooth Bleaching and Dental Hard Tissues in vitro

目的研究具有增白效果的几种常见酸性物质对牙齿的作用,评估其对牙齿颜色及硬组织的影响程度。方法取新鲜健康牛牙制作釉质块,均保证5mm×3mm的釉质平面暴露。分为4组,每组90颗。A组使用白醋,B组使用苹果醋,C组使用30%过氧化氢溶液,D组使用去离子水(阴性对照),各组细分为30s、1min、3min3个小组,每组30颗。在模拟的口腔环境下进行漂白实验,按分组控制漂白时间。通过ShadeEye NCC牙齿比色仪、显微硬度仪以及SEM对漂白处理后的釉质块进行颜色、表面显微硬度和表面形态的检测。结果 A、B、C组3种试剂均有漂白效果,漂白前后颜色差异具有统计学意义(P<0.05),漂白后1min及3min颜色改变为A>B>C组,差异有统计学意义(P<0.05);对于牙齿表面显微硬度,食醋组降低最为明显,过氧化氢组次之,苹果醋对于硬度影响最小,各组间差异具有统计学意义(P<0.05),A、B、C组各时点下显微硬度均低于D组(P<0.05);白醋组牙齿硬组织表面形态改变最大,而过氧化氢对于牙齿表面形态影响最小。结论食醋、苹果醋和市售过氧化氢对牙齿均有一定程度的美白效果,但食醋对于牙齿硬度及表面形态的损害均较大。

Objective To determine the effects of three acidoid bleaching agents on tooth color and dental hard tissues.Methods Bovine tooth blocks with 5mm×3mm enamel surface exposure were randomly divided into four groups：white vinegar group（group A）,apple vinegar group（group B）,30% hydrogen peroxid group（group C）and deionized water（group D）,each containing ninety blocks.In each group,the tooth blocks were further equally divided into three sub-groups,exposing to their respective bleaching agents for 30 s,1 min and 3 min,respectively.The experiment was performed under simulated oral environment.The changes in color,microhardness and morphological characteristics of the tooth blocks were tested by ShadeEye NCC,microhardness tester and SEM.Results Tooth blocks exposed to white vinegar had the most notable decrease in hardness,changes in color and morphological characteristics enamel surface.Conclusion White vinegar,apple vinegar and hydrogen peroxidhave bleaching effects on teeth,but white vinegar may causehigher levels of damage to the hardness and surface configuration of teeth.