| 糖的浓度和种类对人血小板冷冻干燥保存的影响 |
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| 引用本文： | 周新丽,刘宝林,张绍志,陈光明,祝宏,朱发明.糖的浓度和种类对人血小板冷冻干燥保存的影响[J].上海理工大学学报(社会科学版),2007,29(6):534-538. |
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| 作者姓名： | 周新丽 刘宝林 张绍志 陈光明 祝宏 朱发明 |
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| 作者单位： | 上海理工大学医疗器械与食品学院 上海200093(周新丽，刘宝林)，浙江大学机械与能源工程学院 杭州310027(张绍志，陈光明)，浙江省血液中心 杭州310006(祝宏，朱发明) |
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| 基金项目： | 卫生部科研项目;上海市高校选拔培养优秀青年教师科研项目;上海市曙光计划科学研究基金 |
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| 摘 要： | 以海藻糖、蔗糖、麦芽糖、乳糖、葡萄糖作为冻干血小板的保护剂,研究糖的浓度和种类对血小板冻干保存的影响.结果表明,冻干血小板的保存效果随海藻糖浓度的增加而提高,当海藻糖质量分数增加到20%时,非活化血小板的恢复率达到85.7%;对于质量分数均为20%不同种类的糖保护剂,非活化血小板的恢复率都达到70%以上,海藻糖略优于其他几种糖,但它们之间没有显著性差异.
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| 关 键 词： | 血小板 冷冻干燥 海藻糖 |
| 修稿时间： | 7/3/2007 12:00:00 AM |
Influence of saccharides and their concentrations on freeze-drying of human platelets |
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| ZHOU Xin-li,LIU Bao-lin,ZHANG Shao-zhi,CHEN Guang-ming,ZHU Hong,ZHU Fa-ming.Influence of saccharides and their concentrations on freeze-drying of human platelets[J].Journal of University of Shanghai For Science and Technilogy(Social Science),2007,29(6):534-538. |
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| Authors: | ZHOU Xin-li LIU Bao-lin ZHANG Shao-zhi CHEN Guang-ming ZHU Hong ZHU Fa-ming |
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| Abstract: | Trehalose,sucrose,maltose,lactose and glucose were used as protectants for platelet freeze-drying,the effects of various kinds of saccharides and their concentrations on the viability of freeze-dried platelets were investigated.Raising the concentration of trehalose to 20%,the recovery rate of nonactived platelets can reach to 85.7%.For various kinds of saccharides with the same concentration of 20%,the recovery rate of nonactived platelets is above 70%,trehalose is slightly higher than others,however there is no statistically significant difference among them. |
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| Keywords: | platelets freezedrying trehalose |
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