三种咀嚼效率测定方法及其影响因素的比较研究  

Comparative research on three measuring methods and influential of masticatory efficiency

作　　者：韩建勋[1] 马楚凡[1] 王美青[2] 刘子军[2] 

机构地区：[1]第四军医大学口腔医学院 [2]第四军医大学口腔医学院口腔解剖生理学教研室

出　　处：《口腔医学纵横》1997年第2期94-96,共3页Journal of Comprehensive Stomatology

摘　　要：咀嚼效率是衡量咀嚼能力大小的一个重要的生理指标，目前有许多测定咀嚼效率的方法，为研究各方法的可比性及其影响因素，本研究分别用花生米过筛称重法、花生米悬浊液比色法、硬化明胶吸附比色法对36名受试者的咀嚼效率进行了测定，发现用花生米是浊液比色法测定咀嚼效率结果与花生米过筛称重法结果相关，而硬化明胶吸附比色法与另两种测定方法测定结果相关不显著；咀嚼次数在咀嚼末期与咀嚼效率呈正相关；排除试验材料性质的影响，力与咀嚼效率呈正相关。The masticatory efficiency is a main index for masticatory function. In this study three methods have beencompared for their correlation and influence factors. They are traditional peanut chewing 9 colorimetric analy sis of suspension of peanut chewing and amaranth solution absorbed by hardedgelatin chewing. 36 college students were measured and their bite force of first molars were tested by gnathodynamometer either. The result showes: 1 ) the value correlation exists between the methods and peanut as rnaterial's; 2) no value correlationexists among different test materials ; 3) the bite force is correlative with the masticatory efficiency regardless of the lnnuence of test material's character ; 4) the stroke time influences the masticatory efficiency only during the later stage of masticatory series.

关 键 词：咀嚼效应 HE力 咀嚼 

分 类 号：R333.1[医药卫生—人体生理学] R780.4[医药卫生—基础医学]