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该文用ＤＳＣ技术对血液中若干蛋白质成分的热稳定性进行了初步分析，结果表明，血液中主要的蛋白质成分、血红蛋白、血清白蛋白以及γ—球蛋白、α—球蛋白、血纤蛋白原等它们的热转变峰温位于６０～１００℃之间，此外还有若干热变性前峰位于低温区３０～３６℃之间．这些结果提示；库存血在输入病人体内之前加温到３０℃是比较安全的．
In this paper, the thermal stability of several protein components in blood was analyzed by DSC. The results showed that the major protein components, hemoglobin, serum albumin, and γ-globulin, α-globulin, fibrinogen Their thermal transition peak temperatures are between 60 and 100 ° C, with several pre-heat-denaturation peaks located between 30 and 36 ° C in the cold. These results suggest that it is safer to warm the stocked blood to 30 ° C before entering the patient’s body.