| 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(30C/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。 |
| 关键词: 低温保存 热应变 热机械分析仪 关节软骨 慢速降温 |
| DOI： |
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| 基金项目: |
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| Effects of Cryoprotectant on Thermal Expansion of Articular Cartilage during Freezing Process |
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Yu Huaxing, Li Daixi, Xu Yi, Liu Li, Zhai Zhen, Zhang Yan
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| (Institute of Medical Instrument and Food Engineering，University of Shanghai for Science and Technology) |
| Abstract: |
| Low-temperature fracture is often observed during the low-temperature preservation of articular cartilage. However，the biomechanical damaging mechanism of cryopreservation is still unclear. During freezing from 0 ℃ to -60 ℃，Thermol Mechanical Analysis (TMA) was used to investigate the effects of 4 kinds of cryoprotecants with different concentrations. The results indicate that: (1) the cartilage produced a great thermal stress due to the extracellular thermal expansion during the cooling process；(2) when adding a higher concentration of ethanol and glycol，the faster the cooling rate，the greater thermal stress the articular cartilage will produce，and thus，slower cooling rate is more suitable for the cryopreservation of articular cartilage；(3) while adding 1, 2 - propylene and glycerin，there is an optimal cooling rate (30C/min) and it produces cartilage a minimal thermal stress. Moreover，cryoprotectants of higher methylation will contribute better protective effect to the thermal expansion among the 4 kinds of alcohols. |
| Key words: cryopreservation thermal strain thermal mechanical analyzer articular cartilage slow cooling rate |
