以甘油作为保护剂的猪肾热物性参数实验研究

Experimental Study on Thermal Properties of Porcine Kidney added Glycerol as Cryoprotective Agent

以活体猪肾低温保存为目的而进行的生物传热实验研究,利用差示扫描量热仪实验研究了-80℃～20℃之间不同甘油浓度对猪肾脏冰点、潜热、表观比热的影响;利用热常数分析仪获得了-40℃～20℃区间不同甘油质量分数对导热系数影响。实验发现:随甘油质量分数的增加,融化温度区向低温方向偏移,冰点逐渐降低,且潜热值逐渐减小。表观比热值的变化趋势大体分为三个阶段,相变前,随甘油含量的增加,表观比热值逐渐增大;在相变区,随甘油含量的增加,表观比热值显著减小;相变后,随着甘油含量的增加,表观比热值变小。而且随着甘油含量的增加,导热系数逐渐变小。通过分析研究各区间热特性参数变化的原因,可为冰温保存肾器官提供理论依据。

In order to preserve porcine kidney at cryobiological relevant temperatures, the effects of different concentrations of glycerol on the freezing point, apparent specific heat, the latent heat of porcine kidney were investigated between - 80 - 20℃ by using Differential Scanning Calorimeter （DSC）. Thermal constant Analyzer （Hot Disk） was used to measure the thermal conductivity of porcine kidney in varying mass fraction of glycerol. Results show that as the mass fraction of glycerol increases, the thawing phase transition range of porcine kidney shift to the lower temperature range, the freezing point and the apparent latent heat both decrease. The change of apparent specific heat can be divided into three phases. Before the phase change, apparent specific heat increase with the increases of mass fraction of glyc- erol; in phase- change region, apparent specific heat is significantly reduced as the mass fraction of glycerol increases; and after the phase change, apparent specific heat are lower for higher glycerol mass fraction. And the thermal conductivity goes down as glycerol mass fraction increases. The thermal characteristics can provide theoretical basis for organ cryopreservation.