目前,辣根过氧化物酶(HRP)法已被推广和改进,在HRP束路追踪技术中,四甲基联苯胺(TMB)因其灵敏度高又无致癌作用而被广泛采用.一般认为TMB反应产物易受高pH、酒精、温度、紫外线照射等因素影响而退色.TMB呈色时加钼酸铵再稳定,有利于切片的保存.能保存多久.其消退程度如何,采用麦芽凝集素辣根过氧化物酶(WGA-HRP)、类霍乱原结合辣根过氧化物酶(CB-HRP)及HRP(Sigma VI)法制作的切片,保存时间上有无明显差别是本文研究的目的所在. At present, horseradish peroxidase (HRP) method has been popularized and improved, tetramethylbenzidine (TMB) is widely used because of its high sensitivity and no carcinogenicity in the HRP beam-tracing technology.It is generally considered that TMB The reaction product is easily fade due to factors such as high pH, ​​alcohol, temperature, UV radiation, etc. When ammonium thiomolybdate is stabilized during TMB colorization, it helps to preserve the slice, how long it can be preserved, how to dissipate it, Whether there is any significant difference in the preservation time between the preparations of root mass peroxidase (WGA-HRP), cholera-co-horseradish peroxidase (CB-HRP) and HRP (Sigma VI) .