【摘要】：在對(duì)關(guān)節(jié)軟骨進(jìn)行低溫保存時(shí),常常會(huì)觀察到低溫?cái)嗔熏F(xiàn)象,然而對(duì)其生物力學(xué)性能的低溫?fù)p傷機(jī)理至今仍不甚明確。采用熱機(jī)械分析儀,在0℃到-60℃的溫度范圍內(nèi),不同慢速降溫速率下,研究了四種醇類低溫保護(hù)劑對(duì)豬關(guān)節(jié)軟骨熱膨脹行為的影響。結(jié)果表明:降溫過(guò)程中,軟骨細(xì)胞外存在的熱膨脹現(xiàn)象,導(dǎo)致關(guān)節(jié)軟骨產(chǎn)生了較大熱應(yīng)力;當(dāng)添加濃度較高的乙醇和乙二醇時(shí),降溫速度越快,關(guān)節(jié)軟骨產(chǎn)生的熱應(yīng)力越大,因而,降溫速度越慢,越適合關(guān)節(jié)軟骨的低溫保存;而添加1,2-丙二醇和甘油時(shí),則存在最佳降溫速率(3℃/min),最佳降溫速率下的軟骨產(chǎn)生的熱應(yīng)力最小。同時(shí)分析結(jié)果表明,四種醇類低溫保護(hù)劑中,甲基化高的醇類保護(hù)劑的熱膨脹保護(hù)效果更優(yōu)。
[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，

本文編號(hào)：2430622