中国输血杂志2026，Vol.39Issue(5)：603-609,7.DOI:10.13303/j.cjbt.issn.1004-549x.2026.05.005
不同保存温度与时长全血制备去白细胞混合浓缩血小板的质量研究
Quality of leukoreduced pooled concentrated platelets prepared from whole blood under different storage tempera-tures and durations
摘要
Abstract
Objective To compare the in vitro quality differences of leukoreduced pooled concentrated platelets pre-pared from whole blood preserved at different temperatures and for various durations,determine the safe time window for re-frigerated whole blood in platelet preparation,and provide experimental evidence for optimizing blood component preparation procedures and improving the comprehensive utilization rate of blood resources.Methods A total of 324 units of 400 mL ACD-B anticoagulated whole blood were randomly divided into two groups and stored at 4℃and 22℃,respectively.The buffy coat was separated at three time intervals:<6 h,6-12 h,and>12 h(≤18 h)post-collection,and allowed to rest o-vernight at 22℃.On the following day,the buffy coats from each group were pooled to prepare leukoreduced pooled platelet concentrates(LPPCs).Cell counts were performed,and metabolic parameters including pH,glucose,and lactate levels were measured to evaluate metabolic status.Platelet in vitro function and activation were assessed by thromboelastography(TEG),platelet aggregation rate,and the expression of PAC-1 and CD62P.The differences between the two groups were compared.Results For pooled concentrated platelets prepared from whole blood stored at 4℃and 22℃for<6 h and 6-12 h,there were no significant differences in platelet count,pH,glucose levels,lactic acid levels,thromboelastography(TEG),platelet aggregation rate,or platelet activation rate(P>0.05).With prolonged refrigeration time of whole blood,compared with pooled concentrated platelets prepared from whole blood stored at 22℃for>12 h but≤18 h,those prepared from whole blood stored at 4℃for>12 h but≤18 h showed a decreased platelet count(1 152.83±180.08 vs 1 368.83±134.86,P=0.040),a significantly increased ADP-induced aggregation rate(26.82±6.59 vs 13.88±10.21,P=0.030),and significantly elevated expression rates of PAC-1 and CD62P(72.64±6.74 vs 63.28±5.97,P=0.030).However,there were no significant differences in pH,glucose content,lactate content,or thromboelastography(P>0.05).Conclusion There was no significant difference in the in vitro count,function,or activation of pooled concentrated platelets prepared from whole blood stored at 4℃and 22℃within 12 hours.However,statistically significant differences were observed be-tween the mixed concentrated platelets prepared from whole blood stored at 4℃and those stored at 22℃for more than 12 hours but not exceeding 18 hours.These findings can provide a reference for the preparation methods and clinical applica-tion of refrigerated platelets.关键词
混合浓缩血小板/全血/冷藏保存/血小板质量/血小板功能Key words
pooled concentrated platelets/whole blood/cold storage/platelet quality/platelet function分类
医药卫生引用本文复制引用
安慧娟,单泓,刘铮,张姣姣,王姣杰,别立莉,刘敏..不同保存温度与时长全血制备去白细胞混合浓缩血小板的质量研究[J].中国输血杂志,2026,39(5):603-609,7.基金项目
中国输血协会威高科研基金资助项目(CSBT-WG-2021-01) （CSBT-WG-2021-01）
河南省医学科技攻关计划联合共建项目(LHGJ20200252) （LHGJ20200252）
