冻干血小板再水化后稳定性的实验研究  

Study on the Stability of Rehydrated-lyophilized Platelets

作　　者：刘景汉[1] 卢发强[1] 庄远[1] 车辑[1] 陈麟凤[1] 

机构地区：[1]解放军总医院输血科,北京全军临床输血中心100853

出　　处：《临床输血与检验》2006年第4期257-259,共3页Journal of Clinical Transfusion and Laboratory Medicine

基　　金：国家自然科学基金(No.30271443)资助

摘　　要：目的探讨冻干血小板再水化后的稳定性变化。方法使用血细胞计数仪测定冻干血小板再水化后细胞计数回收率,以及在室温条件下随放置时间的不同,胞内外海藻糖浓度变化的趋势。结果冻干血小板再水化后,细胞计数回收率在8h内保持稳定。胞外海藻糖浓度为30mM和1%人血清白蛋白混合物,可使冻干血小板回收率显著提高(P<0.01)。结论负载海藻糖的冻干血小板再水化后8h内仍保持较好的稳定性,海藻糖可使冻干再水化血小板的稳定性显著提高。Objective To measure the numerical recoveries of rehydrated-lyophilized platelets. Methods The effects of time at room temperature, and external trehalose or human serum albumin concentration in drying buffer on numerical recoveries of rehydrated-lyophilized platelets were measured respectively by blood cell counter. Results The numerical recoveries of rehydrated-lyophilized platelets loaded with trehalose were stable after platelets＇ rehydration for 8 hours,and increased to （75.67±3.39）% with combination of 30 mM extracellular trehalose and 1% human serum albumin added in the drying buffer. Conclusion The stability of rehydrated-lyophilized platelets loaded with trehalose kept stable after rehydration of platelets for 8 hours. Trehalose in drying buffer significantly enhanced the stability of rehydrated and lyophilized platelets.

关 键 词：再水化 海藻糖 计数回收率 冻干血小板 

分 类 号：R331.143[医药卫生—人体生理学]