新鲜冰冻血浆随中心温度变化其活性成分含量的研究

A Study on the Content of Active Components in Fresh Frozen Plasma Varying with Central Temperature

目的通过测定新鲜冰冻血浆解冻过程的中心温度,研究以中心温度作为解冻终止控制因素对于血液中活性成分的影响。方法通过固定于血浆中心位置的温度探头实现对血浆中心温度的监测和记录;同一袋血浆解冻过程达到不同的中心温度进行连续取样测定不稳定凝血因子Ⅴ、因子Ⅷ及纤维蛋白原(FIB)。结果不稳定的凝血因子Ⅴ、因子Ⅷ及FIB在新鲜冰冻血浆中心温度4℃至33℃之间保持稳定且较高水平,随解冻时间延长其水平下降。结论血浆完全解冻后,需要尽快取出以减少不稳定凝血因子Ⅴ、因子Ⅷ及纤维蛋白原(FIB)的消耗,保证新鲜冰冻血浆的质量,提高临床输注效果。

Objective By measuring the central temperature of fresh frozen plasma during the thawing process,the influence of central temperature as the control factor of thawing termination on active ingredients in blood was studied.Methods The plasma central temperature was monitored and recorded by a temperature probe fixed at the central position of the plasma.The same bag of plasma was thawed at different central temperatures through continuous sampling to determine levels of unstable coagulation factor V,factor VIII and fibrinogen(FIB).Results The levels of unstable coagulation factor V,factor VIII and FIB remained stable and were kept high between 4℃and 33℃in fresh frozen plasma,and their levels decreased with the extension of thawing duration.Conclusion After the plasma is completely thawed,it should be taken out as soon as possible to reduce the consumption of unstable coagulation factor V,factor VIII and fibrinogen(FIB),to ensure the quality of fresh frozen plasma and improve the clinical infusion effect.