치위생과학회지 (Journal of dental hygiene science)

  • 제12권5호
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  • Pages.477-485
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  • 2012
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  • 1598-4478(pISSN)
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  • 2233-7679(eISSN)
한국치위생과학회 (The Korean Society of Dental Hygiene Science)
권호 표지

콤포지트 레진의 음식물에 따른 착색과 미백에 따른 색 변화

Color Change of Food Staining and Bleaching on Composite Resin

  • 최은정 (건양대학교 의과학대학 안경광학과) ;
  • 문성희 (건양대학교 의과학대학 치위생학과) ;
  • 문소라 (건양대학교 의과학대학 치위생학과) ;
  • 박선영 (건양대학교 의과학대학 치위생학과) ;
  • 송미정 (건양대학교 의과학대학 치위생학과) ;
  • 김은영 (건양대학교 의과학대학 치위생학과) ;
  • 황수정 (건양대학교 의과학대학 치위생학과)
  • Choi, Eun-Jung (Department of Optometry, College of Medical Science, Konyang University) ;
  • Moon, Sung-Hee (Department of Dental Hygiene, College of Medical Science, Konyang University) ;
  • Mun, So-Ra (Department of Dental Hygiene, College of Medical Science, Konyang University) ;
  • Pak, Sun-Young (Department of Dental Hygiene, College of Medical Science, Konyang University) ;
  • Song, Mi-Joung (Department of Dental Hygiene, College of Medical Science, Konyang University) ;
  • Kim, Eun-Young (Department of Dental Hygiene, College of Medical Science, Konyang University) ;
  • Hwang, Soo-Jeong (Department of Dental Hygiene, College of Medical Science, Konyang University)
  • 발행 : 2012.10.31
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 레진 종류별 착색음식물별 착색시간별 착색정도와 연마, 과산화수소에 의한 미백 후의 색 변화를 관찰하여 착색과 미백이 레진의 CIELAB 색 표시계와 반사율에 미치는 영향을 알아보고자 한하였다. 시편은 동일 회사의 전구치부겸용 레진(A2), 유동형 레진(A2)을 가로, 세로 11 mm, 높이 3 mm의 직육면체모양으로 30초간 광중합한 시편 총 36개를 사용하였다. 착색원으로는 김치국물, 고추장, 카레, 블루베리즙, 홍차와 대조군으로 증류수를 사용하였으며 각 레진당 음식물별 3개의 시편을 사용하였고 측정은 윗면과 아랫면을 측정하여 각 6개면을 측정하였다. 착색기간은 총 8일, 35% 과산화 수소에 의한 미백은 1시간이 소요되었고, 음식물의 시간에 따른 착색 정도와, 미백 후의 반사율과 색값은 분광광도계를 이용하여 측정하였다. 그 결과, 1. 음식물별 시간에 따른 착색의 정도는 전구치부겸용 레진과 유동형 레진 모두에서 착색 1일차부터 L, a, b값과 반사율에서 모두 통계적으로 유의한 차이가 있었으며(p<0.05), 그 중 블루베리와 카레의 L, a, b값 변화가 크게 나타났다. 2. 음식물별 시간에 따른 착색후 반사율은 블루베리와 고추장이 대조군에 비해 유의하게 감소하였기 때문에(p<0.05) 같은 L, a, b값이더라도 블루베리, 고추장 착색 레진이 시각적으로 더 어둡게 보였다. 3. 전구치부겸용 레진은 과산화수소 미백과 연마를 한 경우가 단일 방법에 비해 ${\Delta}{E_{ab}}^2$의 값이 유의하게 변하였다(p=0.022). 그러나, 유동형 레진에서는 미백 방법에 따른 유의성은 없었다(p=0.385). 레진의 색 안정성을 위해서 착색이 심한 카레와 블루베리의 섭취빈도를 낮추도록 하거나 섭취 후 가급적 빠른 시간내에 입안을 헹구는 것이 레진수복물의 색 안정성을 유지시킬 것으로 사료되었다.

This study evaluate the influence of food staining food and bleaching on the color (CIELAB) and reflectivity of two-way (anterior & posterior) composite resin and flowable composite resin. There were 6 immersion media: kimchi, red pepper paste, blueberry, tea, curry and distilled water. A total of 36 specimens ($11{\times}11{\times}2$ mm) were prepared and immersed in each immersion media for 8 days at $37^{\circ}C$. Their color and reflectivity measured with the spectrophotometer at baseline and every 24 hours. Data from the color change and reflectivity were collected and subjected to statistical analysis by ANOVA, ANCOVA and RM-ANOVA. Curry showed the highest influence on color change and blueberry on brightness (p<0.001) on both resins. Bleaching after polishing made color change more than polishing or bleaching independently on two-way (anterior & posterior) composite resin, but not on flowable composite resin. It was suggested cleaning the mouth after taking curry and blueberry be needed to maintain the original color of composite resin.

키워드

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