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.
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.
出处
《上海理工大学学报》
EI
CAS
北大核心
2007年第6期534-538,共5页
Journal of University of Shanghai For Science and Technology
基金
卫生部科学研究基金资助项目(WKJ2005-2-037)
上海市高校选拔培养优秀青年教师科研专项基金资助项目(21035)
上海市曙光计划科学研究基金资助项目(06SG47)
关键词
血小板
冷冻干燥
海藻糖
platelets
freeze-drying
trehalose
