EFFECT OF HEAT INACTIVATION AND FREEZING ON FATTY-ACID COMPOSITION OF PLASMA AND RED-BLOOD-CELLS

被引：6

作者：

BROWN, VL ^{[1
]}

SHAY, JC ^{[1
]}

MORSEFISHER, NL ^{[1
]}

机构：

[1] EFAMOL RES INST,POB 818,KENTVILLE B4N 4H8,NS,CANADA

来源：

PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS | 1992年 / 47卷 / 03期

关键词：

D O I：

10.1016/0952-3278(92)90240-J

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effect of heat inactivation and freezing on fatty acid composition of plasma and red blood cells was investigated. Analysis was completed at baseline; after freezing; after incubation; after incubation and subsequent freezing; after incubation, freezing and a second incubation, and after freezing and subsequent incubation. There were changes in fatty acid levels observed in all groups with the phospholipid fractions showing the greatest changes. Those bloods that had been incubated, frozen and incubated again, and those which had been frozen initially followed by incubation showed the greatest change when compared to baseline samples. Even though there were changes in fatty acid levels seen in all groups, the changes were small except in those two groups. Treatment of blood with either of those two treatment regimens changes the fatty acid values so that they do not accurately reflect the composition of fatty acids in the blood.

引用

页码：203 / 207

页数：5

共 15 条

[1] PLASMA FATTY-ACID LEVELS IN PATIENTS WITH ACQUIRED IMMUNE-DEFICIENCY SYNDROME AND IN CONTROLS [J].