Abstract：
Oral halitosis is characterized by a foul, unpleasant breath that emanates from the oral cavity due to local or systemic conditions. Approximately 90% of offensive odors are caused by volatile sulfur compounds (VSCs). L-cysteine, used as a test solution to control bad breath, induces the formation of VSCs and serves as a preliminary rinse. The study aim was to investigate the effectiveness of L-cysteine solution in differentiating the origin of oral halitosis using a gas chromatography apparatus. Methods: In total, 37 patients with an average age of 49.56 years were evaluated and divided into two groups: halimetry before the use of L-cysteine (n= 37) and halimetry after the use of L-cysteine (n= 37). Patients over 18 years of age, without severe systemic health impairment or infectious/contagious diseases, and who did not use medicines that influenced their breath were included. Halimetry was performed using the OralCroma™ device. In the halimetry before the use of L-cysteine group, 5.40%, 5.40%, and 64.86% of the patients had high levels of sulfide, methyl mercaptan, and dimethyl sulfide, respectively. After the use of L-cysteine, 48.64%, 8.10%, and 37.84% of the patients had high levels of sulfide, methyl mercaptan, and dimethyl sulfide. In this study, L-cysteine proved to be important for the assessment of oral halitosis and effective in differentiating the origin of oral halitosis; therefore, this compound could be used for the differential diagnosis of oral halitosis origin using the OralChroma™ device.
摘要：
口腔口臭的特征是污浊，由于局部或全身状况而从口腔发出的不愉快的呼吸。大约90%的难闻气味是由挥发性硫化合物(VSC)引起的。L-半胱氨酸,用作控制口臭的测试溶液，诱导VSC的形成并用作初步冲洗。研究目的是使用气相色谱设备研究L-半胱氨酸溶液在区分口腔口臭起源中的有效性。方法：总计，对37例平均年龄为49.56岁的患者进行了评估，并将其分为两组：使用L-半胱氨酸之前的卤素测定（n=37）和使用L-半胱氨酸之后的卤素测定（n=37）。18岁以上的患者，没有严重的全身健康损害或传染性/传染性疾病，包括那些没有使用影响他们呼吸的药物的人。使用OralCroma™装置进行半衰期测定。在使用L-半胱氨酸基团之前，5.40%,5.40%,64.86%的患者有高水平的硫化物，甲硫醇,还有二甲基硫醚,分别。使用L-半胱氨酸后，48.64%，8.10%,37.84%的患者有高水平的硫化物，甲硫醇,还有二甲基硫醚.在这项研究中,L-半胱氨酸被证明对评估口腔口臭很重要，并有效区分口腔口臭的起源；因此，使用OralChroma™装置,该化合物可用于口腔口臭起源的鉴别诊断.
