Purpose: This study evaluated the flexural strength of bulk-fills after immersion in food-simulating solvents.

Methods: Four overlapping segments along both sides of bar-shaped specimens (25 × 2 × 2 mm) made from bulk-fill composite were irradiated with an Elipar LED light-curing (1,200 mW/cm² for 20 s) device. The specimens were then divided into four groups (n = 20), according to storage media—namely, distilled water, 99% ethanol, heptane, and methyl ethyl ketone—at 37^oC for 4 weeks. Flexural testing was done with a universal testing machine at a crosshead speed of 1 mm/min.

Results: Data were analyzed with the two-way and one-way ANOVA and post-hoc Tukey (HSD) tests (P < 0.05), along with the Weibull statistic. Flexural properties significantly differed in relation to the bulk-fill and solvent used. The flexural properties of bulk-fills decreased in solvents. SonicFill in distilled water had the highest values for flexural properties (σ_f = 165.77 MPa; E_f = 10.3 GPa), followed by the values for SonicFill in ethanol and those for X-tra base and everX Posterior in water. Venus Bulk Fill in methyl ethyl ketone yielded the lowest values (σ_f = 74.11 MPa; E_f = 3.06 GPa).

Conclusion: The flexural properties of bulk-fills are affected by the food-simulating solvent used and by the filler content, type, and resin component.

目的：本研究评估了浸入食品模拟溶剂中的填充料的抗弯强度。

方法：用Elipar LED光固化（1200 mW / cm ^2，持续20 s）照射沿着由散装填充复合材料制成的条形样品（25×2×2 mm）两侧的四个重叠部分。然后根据存储介质，即蒸馏水，99％乙醇，庚烷和甲乙酮，在37 ^o C下分为4组（n = 20），持续4周。用万能试验机以1mm / min的十字头速度进行挠曲试验。

结果：数据进行了双向和单向方差分析和事后Tukey（HSD）检验（P <0.05），以及Weibull统计量。相对于所用的填充料和溶剂，挠曲性能差异很大。填充料的弯曲特性在溶剂中下降。SonicFill在蒸馏水中有用于弯曲性能的最高值（σ _˚F = 165.77兆帕，E _˚F = 10.3 GPA），随后为在SonicFill乙醇和值的那些为X-TRA基和everX后路于水中。在甲基乙基酮金星散装填充产生最低的值（σ _˚F = 74.11兆帕，E _˚F = 3.06 GPa）的。

结论：填充料的挠曲性能受所用食品模拟溶剂以及填充剂含量，类型和树脂组分的影响。