Abstract
In this study, in order to evaluate the effect of three kinds of sports drinks on the color stability of light cured composite resin materials after 1 and 6 months of immersion, the reference color values (L*, a*, b*) of four kinds of resin composites were measured, and samples from each group of composite materials were randomly selected and immersed in sports drinks and distilled water for 1 month and 6 months. The color values of the samples after immersion were re measured, and the color change value (DE) was calculated. The data were evaluated by Kruskal - Wallis and Mann-Whitney methods. The resin composite showed a color change over a 6-month evaluation period, with the highest color change observed in APX samples immersed in burn at 1 month (P＜0.01); after 6 months, Posterior showed less discoloration (P＜0.001). Among the composite materials tested, Burn sports drink showed the highest fading level (P＜0.01). During the 6-month evaluation period, the color stability of the test samples in this study was mainly affected by the solution type, soaking time and composite composition. The results showed that long-term in-taker of sports should pay attention to their dyeing effect and potential corrosion.
Publication Date
1-28-2021
First Page
61
Last Page
65
DOI
10.13652/j.issn.1003-5788.2021.01.009
Recommended Citation
Wei, ZHANG
(2021)
"Effect of sports drinks on color stability of different light-cured composite resins,"
Food and Machinery: Vol. 37:
Iss.
1, Article 9.
DOI: 10.13652/j.issn.1003-5788.2021.01.009
Available at:
https://www.ifoodmm.cn/journal/vol37/iss1/9
References
[1] 尹路, 林垚, 邵金铨, 等. 美白凝胶及酸性饮料对离体牙釉质结构的影响[J]. 口腔颌面修复学杂志, 2012, 13(1): 38-41.
[2] 梁向阳, 孔晶晶, 李春年, 等. 不同材料在碳酸饮料所致脱矿釉质再矿化中的作用[J]. 口腔医学研究, 2017(12): 56-73.
[3] 陈晓玲, 陈志群, 林垚, 等. 牙齿美白剂及酸性饮料对釉质表面结构的影响[J]. 华西口腔医学杂志, 2013, 31(5): 530-532.
[4] 侯晓玫, 张清, 陈霄迟, 等. 北京市12岁人群牙侵蚀症患病情况及酸性饮料危险性分析[J]. 中华口腔医学杂志, 2009, 44(4): 208-211.
[5] 任常群. 酸性饮料与牙酸蚀症[J]. 国外医学(卫生学分册), 1999(4): 44-46, 55.
[6] 赵培城, 周晓云, 倪裕强. 豆奶的稳定性[J]. 食品与机械, 1992(1): 17-18.
[7] 曹卫春, 夏文水. 黄原胶对酸性乳饮料稳定性影响的研究[J]. 食品科技, 2006(6): 104-107.
[8] 李静, 杜柏桥, 黄龙, 等. 羧甲基纤维素钠溶液的流变性质及其在酸性乳饮料中的应用[J]. 食品科学, 2007(11): 56-59.
[9] 姚晶. 稳定剂对酸性乳饮料的稳定作用[D]. 哈尔滨: 东北农业大学, 2008: 56-66.
[10] 高晋华, 杜民权, 台保军. 牙齿酸蚀症[J]. 国际口腔医学杂志, 2005, 32(5): 388-390.
[11] 郑蕾, 田禹, 孙德智. pH值对活性污泥胞外聚合物分子结构和表面特征影响研究[J]. 环境科学, 2007(7): 101-105.
[12] 贾新庄, 林原. 酸性含乳饮料稳定性影响因素研究[J]. 中国乳品工业, 2004(10): 43-46.
[13] 杨国浩. 酸性乳饮料稳定性影响因素分析[J]. 农产品加工(学刊), 2007(7): 83-84, 91.
[14] 周森, 何志勇, 曾茂茂, 等. 可溶性大豆多糖对于配制型酸性乳饮料稳定效应影响因素研究[J]. 食品科技, 2019(7): 98-103.
[15] 杨静, 刘丽军, 邓婧. 青岛市城阳区初中学生牙酸蚀患病情况调查[J]. 青岛大学学报(医学版), 2018(1): 134-139.
[16] 招启文, 张可冬, 陈晓, 等. 气相色谱—质谱联用测定固体运动饮料中肌醇的含量[J]. 食品工业, 2017(7): 286-288.
[17] 张冬洁, 尹永智, 李洪亮, 等. 对PET瓶中酸性乳饮料稳定性影响因素的研究[J]. 食品研究与开发, 2017, 38(15): 178-191.
[18] 欧凯, 刘小杰, 唐星, 等. 缓解视疲劳保健乳饮料的研制[J]. 食品与机械, 2009, 25(2): 113-115.
[19] 郑宁. 罐装紫薯复合饮料的稳定性[J]. 现代食品, 2017(1): 111-115.
[20] 邓玉杰, 马雪蕾, 古丽娜孜, 等. 外部因素对葡萄酒酿造过程中颜色稳定性的影响[J]. 食品研究与开发, 2017, 38(5): 30-33.
[21] 孟祥敏. 榛子蛋白饮料生产工艺及稳定性研究[J]. 农产品加工, 2018(12): 97-105.
[22] 冯然军. 运动型饮料中禁用酸性染料的检测方法研究[D]. 乌鲁木齐: 新疆师范大学, 2015: 11-19.
[23] 周峰. 高效液相色谱检测运动饮料中的人工合成色素[J]. 食品研究与开发, 2016, 37(20): 159-163.
[24] 邓文辉, 李新生, 吴三桥, 等. 黑米色素纯化及运动饮料配方研究[J]. 食品科技, 2013(6): 119-123.
[25] 涂志红, 文震, 刘佳欣, 等. 二十八烷醇微乳液的制备及其在运动饮料中的应用[J]. 中国食品学报, 2013(9): 114-118.
[26] 刘伟, 张楠, 范赛, 等. 固相萃取—气相色谱—串联质谱法测定运动饮料中的9种紫外线稳定剂[J]. 分析化学, 2014, 42(5): 706-710.