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咀嚼效率测定中新型测试材料探索 预览 被引量:1

Feasibility of a newly developed artificial test food for evaluating masticatory function
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摘要 目的:探索一种由红色石蜡板和白色胶姆糖片制成胶姆糖-蜡混合材料块用于咀嚼效率测定的可行性。方法:受试者单侧咀嚼胶姆糖-蜡混合材料块,对咀嚼后混合物进行测量分析,计算混合物中未混合面积所占的比例(MIX)、混合物中大于50μm部分所占的比例(TR)、混合物的长宽比(LW)、混合物的延展情况(FF)以及混合物面积与原始面积的比值(TA’)共计五个测量计算值。实验一,受试者共计5名,其中3名为健康受试者,2名为佩戴活动义齿的牙列缺损患者。每个受试者都于三个不同时间进行咀嚼测试,比较同一受试者不同时间咀嚼测试得到的各测量计算值间有无差异。实验二,9名佩戴活动义齿的牙列缺损受试者进行咀嚼测试,比较同一受试者佩戴义齿前后各测量计算值有无差异。结果:实验一各测量计算值在组间差异无统计学意义(P〉0.05),同一受试者不同时间测试得到的各测量计算值无差异。实验二MIX、TR、FF及TA’在组间差异有统计学意义(P〈0.05),同一受试者在戴入义齿前后,上述四个测量计算值存在差异。结论:可以认为该新型胶姆糖-蜡混合材料块有作为混合试验法咀嚼效率测试材料的可能性,可用于后续的测试试验。 Objective: To assess feasibility of a newly developed artificial test food for evaluating masticatory fimction. To develop a new type test material for evaluating masticatory efficiency. This test food material is made by red wax and white chewing gum. Methods: Each subject chewed the test food by one side. Mixtures were measured and the following five parameters were calculated: the ratio of colottr mixed area(MIX), the ratio of area above 501J m in thickness to total area (TR), the ratio of maximum length to maximum width(LW), the shape factor showed how flat the sample was(FF) and the ratio of total area to the original size(TA'). Test one: Chewing tests were taken in three different times by 5 subjects including 2 with removable partial dentures and 3 with no clinical signs of disorder in their stomatognathic systems healthy subjects. Calculated measurements were compared according time division at different time points. Test two: Chewing tests were taken by 9 subjects with removable partial dentures were measured with or without removable partial dentures. Tests were taken with and without removable partial dentures. Calculated measurements were compared according to these circumstances. Result: In test one, all these calculatedparameters showed no significant difference between each group according time division (P〉0.05). In test two, wearing or not wearing removable partial dentures had significant difference in MIX, LW, FF and TA' (P〈0.05). Conclusion: This newly developed artificial test food new type test material can be a possible choice for evaluating masticatory performance.
作者 车宇薇 初晓阳 王燕一 CHE Yu-wei, CHU Xiao-yang, WANG Yan-yi. ( Exploration of new type test material in the determination of masticatory efficiency, Beijing 100853, China)
出处 《中华老年口腔医学杂志》 2016年第1期1-5,共5页 Chinese JOurnal of Geriatric Dentistry
基金 三亚市科技试制项目(项目编号:2015KS19)解放军总医院临床扶持基金(项目编号:2012FC-TSYS-4019)
关键词 咀嚼功能 咀嚼效率 测试材料 masticatory function masticatory efficiency test food material
作者简介 王燕一通讯作者解放军总医院口腔科主任医师副教授北京100853
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共引文献8

同被引文献10

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