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目的探讨混合血小板制备工艺优化方法及质量监控的方法。方法对180份400 m L新鲜全血在采集前和采集后以及分离出的白膜进行血小板含量检测,将每份血液在采血后6 h内分离出白膜,随机选其中90份为对照组,当天制备浓缩血小板储存于20~24℃振荡保存,次日6份浓缩血小板同型汇集制成1份混合血小板;剩余90份为实验组,白膜储存于20~24℃振荡保存,次日6份白膜汇集后制备1份混合血小板。分析该组所制备的混合血小板制剂的数量和功能变化情况。结果对混合血小板质量体外评估发现,实验组血小板计数(Plt)高于对照组(P<0.05),且白细胞残余量较对照组明显减少(P<0.05);而2种方法制备的混合血小板p H值及血气分析、血小板活化率相关指标均无明显组间差异(P>0.05)。结论全血当天分离出白膜,次日同型混合后制备的混合血小板可保证血小板提高获取效率和纯度,并不影响血小板质量,有望成为手工制备混合血小板的优选模式。
Objective To investigate the optimization method and quality control method of mixed platelet preparation. Methods The platelets of 180 fresh 400 m L fresh whole blood samples were collected before and after the collection and the white blood cells were separated. The white blood cells were separated within 6 h after blood sampling. 90 of them were randomly selected as the control group , The same day the preparation of concentrated platelet stored at 20 ~ 24 ℃ shaken save the next day six concentrated platelet homotypic pool made of a mixed platelet; the remaining 90 were experimental group, the white membrane stored at 20 ~ 24 ℃ oscillation save the next day 6 A mixture of white film after the preparation of a mixture of platelets. Analysis of the group prepared mixed platelet preparations quantity and function changes. Results The in vitro evaluation of mixed platelet quality showed that the platelet count (Plt) in the experimental group was significantly higher than that in the control group (P <0.05), and the residual leukocyte count was significantly lower than that in the control group (P <0.05) H value and blood gas analysis, platelet activation rate were no significant difference between the indicators (P> 0.05). Conclusions White blood cells were separated from the whole blood on the same day. The mixed platelets prepared the same day after the same day could ensure the efficiency and purity of platelets to be obtained without affecting the quality of platelets, which is expected to become the preferred mode for preparing mixed platelets by hand.