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| 海藻糖及保存设备对猪全血冷藏品质的影响 |
| Effect of trehalose and preservation equipment on storage quality of porcine whole blood |
| 投稿时间：2022-04-10 |
| DOI：10.13259/j.cnki.eri.2023.02.006 |
| 中文关键词: 猪全血 红细胞 海藻糖 保存设备 |
| 英文关键词:porcine whole blood red blood cell trehalose preservation equipment |
| 基金项目: |
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| 中文摘要: |
| 血液的长期保存有着重要的应用价值和理论意义。以猪全血为研究对象，将其保存于含不同浓度（0.05、0.25和0.50 mol·L−1）海藻糖的血液保存液Ⅲ（CPDA）和不同保存设备中，并对猪全血的保存品质进行了评价。保存期间，每4天测量1次血液的pH、红细胞总数（RBC）、平均红细胞血红蛋白含量（MCH）、红细胞比容（HCT）、平均红细胞体积（MCV）、白细胞总数（WBC）、游离血红蛋白（FHb）、溶血率。结果表明，0.05 mol·L−1海藻糖延缓了红细胞、白细胞的凋亡速度以及红细胞的形变速度，降低了血液的溶血速度，使血液得到了更好的保存，海藻糖浓度过高反而会对血液的保存产生不利的影响。此外，与冰箱相比，恒温槽中的温度更为稳定，使得血液的保存效果明显提升。 |
| 英文摘要: |
| Long-term preservation of blood has important application value and theoretical significance. The influence of trehalose concentration (0.05, 0.25 and 0.5 mol·L−1) in blood preservation solution III (CPDA) and preservation equipment on storage quality of porcine whole blood was evaluated. pH, total red blood cells（RBC）, average red blood cell hemoglobin content (MCH), hematocrit (HCT), average red blood cell volume (MCV), total white blood cells (WBC), free hemoglobin (FHb) and hemolysis rate of porcine blood were determined every 4 days in its preservation process. Results show that at the trehalose concentration of 0.05 mol·L−1, both the apoptosis rate of RBC and WBC and the deformation rate of RBC are delayed, and the hemolysis rate of blood reduces, which results in better preservation of blood. High concentration of trehalose has an adverse impact on the preservation of blood. In addition, compared with the refrigerator, the temperature in the thermostatic bath maintains more stably, which significantly improves the preservation of blood. |
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