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首页> 外文期刊>The Journal of Nutrition: Official Organ of the American Institute of Nutrition >Cryopreservation Prevents Iron-Initiated Highly Unsaturated Fatty Acid Loss during Storage of Human Blood on Chromatography Paper at ?20°C
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Cryopreservation Prevents Iron-Initiated Highly Unsaturated Fatty Acid Loss during Storage of Human Blood on Chromatography Paper at ?20°C

机译:低温保存可防止人体血液在20°C的色谱纸上储存时铁引发的高度不饱和脂肪酸损失

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摘要

Background: Fingertip prick whole blood collection on chromatography paper is amenable to high-throughput fatty acid (FA) profiling for large clinical and field studies. However, sample storage is problematic because highly unsaturated FAs (HUFAs) in erythrocytes rapidly degrade in samples stored at ?20°C.
机译:背景:色谱纸上的指尖刺全血采集适合于高通量脂肪酸(FA)谱分析,用于大型临床和现场研究。但是,样品的存储是有问题的,因为在20°C下存储的样品中红细胞中的高度不饱和FA(HUFA)迅速降解。

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