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目的:研究分离白膜袋后放置时间对制备浓缩血小板质量的影响。方法:分离出白膜成分袋后,分别在22℃放置0 h、1 h、2 h、12 h(过夜)再制备成浓缩血小板,并对浓缩血小板进行质量比较。结果:四组浓缩血小板容量、血小板含量、白细胞混入量、红细胞混入量等指标均符合国家标准要求,组间比较,差异均无统计学意义(P>0.05);四组浓缩血小板游离血红蛋白浓度指标符合国家标准要求,随着保存时间延长而增加,组间比较,差异具有统计学意义(P<0.05);四组浓缩血小板p H指标符合国家标准要求,随着保存时间延长而下降,组间比较,差异具有统计学意义(P<0.05)。结论:白膜在室温保存12 h内制备浓缩血小板,质量符合国家标准,可以根据工作实际情况优选手工浓缩血小板的制备模式。
OBJECTIVE: To study the effect of setting time on the quality of prepared platelet after albumin separation. Methods: After the bag of white alginate was isolated, the platelets of white albumen were separated and stored at 22 ℃ for 0 h, 1 h, 2 h and 12 h respectively. The platelets were concentrated and the platelets were compared for quality. Results: There were no significant differences among the four groups (P> 0.05), such as platelet volume, platelet content, leukocyte incorporation, mixed amount of red blood cells and other indicators were in line with national standards. There was no significant difference between the four groups in concentration of platelet-free hemoglobin Comparing with the requirements of the national standard, the retention time prolongs, the difference between the two groups is statistically significant (P <0.05). The indexes of platelet p H in the four groups meet the requirements of the national standard and decrease with the prolongation of preservation time. The difference was statistically significant (P <0.05). CONCLUSION: The white plaque is prepared and stored at room temperature for 12 h. The quality of platelets meets the national standard, and the preparation mode of manual concentrated platelets can be optimized according to the actual working conditions.