α和β相主牙胶尖热垂直加压根管充填的根尖微渗漏评价

目的：采用葡萄糖定量微渗漏模型评价2种主牙胶尖进行热垂直加压根管充填技术封闭根尖的能力.方法：68颗单根管牙,随机分为3个实验组和2个对照组,采用冠向下根管预备技术,实验组分别为SystemB α相主牙胶尖组、SystemB β相主牙胶尖组、冷牙胶侧压组（Cold Lateral Condensation,CLC）,每组20颗牙.各组按照要求进行根管充填后连接于葡萄糖定量检测微渗漏模型,从冠方给予1.6kPa压力,检测第1d、2d、4d、7d、10d、15d、20d、30d从冠方向根方渗漏的葡萄糖含量.通过计算渗漏葡萄糖的浓度推算微渗漏的大小.结果：阴性对照组30d的渗漏值为0,阳性对照组30 d的最大渗漏值为177.5mmol/1.SystemB α组、SystemB β组、冷侧压组三种充填材料在30d内均具有较好的根尖封闭能力.自第7d起,SystermB d组、SystemBβ组渗漏量显著少于冷侧压组（P＜0.05）,Systems组与SystemB β组之间无明显统计学差异（P＞0.05）.结论：热垂直加压根管充填技术在根尖微渗漏方面优于冷侧压根管充填技术,在30d内,两种不同相主牙胶尖的根尖微渗漏量无统计学意义.

Microleakage evaluation of two gutta-percha master points consisting of different phases when using a warm vertical compaction technique

Objective： To evaluate the effect of warm vertical condensation on microleakage Methods： 68 extracted single-rooted teeth were randomly divided into 3 experimental groups （n=20） and 2 control groups （n=4）. Group α was obturated with System B and the α phase gutta-percha. Group β was obturated with System B and the β phase gutta-percha. Group C1C （Cold Lateral Condensation） was obturated with cold lateral condensation. After that, the control groups remained apical 4 mm gutta-percha, corresponding to these teeth to do some processing. Using a newly designed leakage test device, coronal lmol/L glucose solution was forced under a hydrostatic pressure of 1.6 KPa toward the apical part of the root. Leakage was measured by the concentration of leaked glucose in apical reservoir at 1, 2, 4, 7, 10, 15, 20, and 30 days. Result： All 3 filling materials showed good apical sealing ability during 30 days, and from the seven days on, α and β were statistically superior to CLC（P〈 0.05）. There was no statistical difference among the α and β filling materials. Conclusion： Warm vertical condensation technique had less micro leakage than cold lateral condensation in 30 days.