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目的评价茶多酚与锌联合应用对口腔致臭菌产臭水平的影响。方法选择口腔主要3种致臭菌[牙龈卟啉单胞菌(P.g),中间普氏菌(P.i),具核梭杆菌(F.n)],观察不同比例混合的茶多酚与锌离子溶液在4 h后对3种致臭菌产生挥发性硫化物水平的影响,挥发性硫化物值通过HalimeterTM测得,记录数据,并进行数据的统计分析处理。结果当茶多酚与锌离子的体积比为1.5︰0.5、1.0︰1.0、0.5︰1.5时,抑制P.g产VSCs的能力最优;当茶多酚与锌离子的体积比为1.0︰1.0、0.5︰1.5时,抑制P.i及F.n产VSCs的能力最优。结论茶多酚与锌离子联合应用的最佳体积比可能为1.0︰1.0、0.5︰1.5,此时抑制3种致臭菌产VSCs的效果均较好。
Objective To evaluate the effect of combined application of tea polyphenols and zinc on stench-producing bacteria in oral cavity. Methods Three kinds of oral bacteria, Pg, Pi and Fn, were selected to study the effect of tea polyphenols mixed with zinc ion solution After 4 h on the three kinds of smelly bacteria produce volatile sulfide levels, volatile sulfide values measured by the HalimeterTM, record the data, and statistical analysis of the data processing. Results When the volume ratio of tea polyphenols to zinc ions was 1.5︰0.5, 1.0︰1.0, 0.5︰1.5, the ability of inhibiting Pg production of VSCs was the best. When the volume ratio of tea polyphenols to zinc ions was 1.0︰1.0,0.5 : 1.5, the inhibition of Pi and Fn VSCs production capacity of the best. Conclusion The optimum volume ratio of tea polyphenols to zinc ions may be 1.0︰1.0,0.5︰1.5. At this time, the effect of inhibiting the three kinds of VSCs produced by ozone-producing strains is better.