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中文摘要：
目的：观察去白悬浮红细胞在制备前后各项指标的变化，探讨制备过程对去白悬浮红细胞的质量影响。方法：22份全血当日采集后分别于6和24h内制备成去白悬浮红细胞2U，检测制备前后的各项指标：K＋、FHb、pH、Hct。结果：去白悬浮红细胞制备前K＋、FHb、pH、Hot的均值较制备后K＋、FHb、pH、Hct的均值低（P〈O．01），且制备前后6hK＋、FHb、PH、Hct的均值较24h制备的去白悬浮红细胞K＋、FHb、PH、Hct的均值低（P（0．01）。结论：制备前后和制备时间对去白悬浮红细胞质量有影响（P〈O．01）。
英文摘要：
Objective：To observe the change of the indexes of leukocyte-depleted suspension red blood cells before and after preparation, and study on the influence of preparation process on the quality of leukocyte--depleted suspension red blood cells. Method：22 copies of whole blood collected within 6 hours and 24 hours were respectively prepared into 2 U leukocyte-depleted suspension red blood cells,and the indicators of K＋, FHb, pH and Hct were detected before and after preparation. Result：The averages of K＋ , FHb, pH and Hct before the preparation of leukocyte-depleted suspension red blood cells were less than those after the preparation（P~0.01）. And the averages of K＋ ,FHb, pH and Hct of leukocyte-depleted suspension red blood cells before and after preparation in 6 hours were less than those in 24 hours（P〈0.01）. Conclusion：Before and after preparation and preparation time would have an influence on the quality of leukocyte--depleted suspension red blood cells（P〈0.01）.
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