Schürmann Martin Gabriel, Olms Constanze
Department of Prosthodontics and Material Science, University of Leipzig, Liebigstr.12, 04103 Leipzig, Germany.
Open Dent J. 2018 Oct 18;12:791-800. doi: 10.2174/1745017901814010791. eCollection 2018.
The esthetics plays an increasingly significant role in today's dentistry.
The objective was to investigate the shade stability of a polymer-infiltrated and a resin nano ceramic in comparison to a conventional feldspar ceramic and an acrylate polymer.
20 specimens of each of the materials, CAD-Temp (CT), Mark II (M), VITA Enamic (VE) and Lava Ultimate (LU), were prepared using the standard method. These were divided into groups (n=5) and placed in the following stain solutions: Distilled water, coffee, Coca-Cola and red wine for 14 days. The shade of each specimen was measured before and after using a spectrophotometer (n=5). The data were analyzed using ANOVA and Tukey's test ( ≤ 0.05).
The largest ΔE mean values were observed in CT by Coca-Cola (4.38 ± 0.41), in M by coffee (5.95 ± 0.62), in VE (6.02 ± 0.78) and LU (8.61 ± 0.30) by red wine. LU had the largest and strongest overall shade differences (total score: SSC=16.95) and CT the least (SSC=8.74). Overall shade differences of VE (SSC=12.03) and M (SSC=12.48) were statistically indistinguishable. After 14 days, only Coca-Cola caused clinically relevant shade differences in CT (ΔE > 2.7); this was also caused by coffee, Coca-Cola and red wine in M and coffee and red wine in VE and LU.
On average, VE showed fewer shade differences than LU. After 14 days of immersion, shade differences which exceeded the clinical acceptance threshold of ΔE=2.7 were shown by CT in Coca-Cola, by M in coffee, Coca-Cola and red wine, and by VE and LU in coffee and red wine.
美学在当今牙科领域发挥着越来越重要的作用。
旨在比较聚合物渗透陶瓷、树脂纳米陶瓷与传统长石陶瓷及丙烯酸聚合物的颜色稳定性。
采用标准方法制备每种材料（CAD-Temp（CT）、Mark II（M）、VITA Enamic（VE）和Lava Ultimate（LU））的20个样本。将其分成若干组（n = 5），并置于以下染色溶液中：蒸馏水、咖啡、可口可乐和红酒，持续14天。使用分光光度计在每个样本处理前后进行颜色测量（n = 5）。数据采用方差分析和Tukey检验进行分析（≤0.05）。
CT在可口可乐中观察到最大的平均ΔE值（4.38±0.41），M在咖啡中（5.95±0.62），VE（6.02±0.78）和LU在红酒中（8.61±0.30）。LU的整体颜色差异最大且最明显（总分：SSC = 16.95），CT最小（SSC = 8.74）。VE（SSC = 12.03）和M（SSC = 12.48）的整体颜色差异在统计学上无显著差异。14天后，只有可口可乐在CT中导致了临床上相关的颜色差异（ΔE>2.7）；M中的咖啡、可口可乐和红酒以及VE和LU中的咖啡和红酒也导致了这种差异。
平均而言，VE的颜色差异比LU少。浸泡14天后，CT在可口可乐中、M在咖啡、可口可乐和红酒中以及VE和LU在咖啡和红酒中出现了超过临床可接受阈值ΔE = 2.7的颜色差异。
