醇类保护剂对猪软骨低温膨胀过程的作用
发布时间：2019-02-26 08:51
【摘要】：在对关节软骨进行低温保存时,常常会观察到低温断裂现象,然而对其生物力学性能的低温损伤机理至今仍不甚明确。采用热机械分析仪,在0℃到-60℃的温度范围内,不同慢速降温速率下,研究了四种醇类低温保护剂对猪关节软骨热膨胀行为的影响。结果表明:降温过程中,软骨细胞外存在的热膨胀现象,导致关节软骨产生了较大热应力;当添加浓度较高的乙醇和乙二醇时,降温速度越快,关节软骨产生的热应力越大,因而,降温速度越慢,越适合关节软骨的低温保存;而添加1,2-丙二醇和甘油时,则存在最佳降温速率(3℃/min),最佳降温速率下的软骨产生的热应力最小。同时分析结果表明,四种醇类低温保护剂中,甲基化高的醇类保护剂的热膨胀保护效果更优。
[Abstract]:Cryogenic fracture is often observed in the cryopreservation of articular cartilage. However, the mechanism of low temperature damage to the biomechanical properties of articular cartilage is still unclear. The effects of four alcohol cryoprotectants on the thermal expansion behavior of porcine articular cartilage were studied by thermomechanical analyzer in the temperature range from 0 鈩，
本文编号：2430622
[Abstract]:Cryogenic fracture is often observed in the cryopreservation of articular cartilage. However, the mechanism of low temperature damage to the biomechanical properties of articular cartilage is still unclear. The effects of four alcohol cryoprotectants on the thermal expansion behavior of porcine articular cartilage were studied by thermomechanical analyzer in the temperature range from 0 鈩，
本文编号：2430622
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