تاثیر مدت زمان نگهداری خون کامل بر کیفیت واحدهای گویچه‌های سرخ

abstractbackground and objectivesaccording to our national standards, whole blood units are stored at 22 ± 2?c prior to processing. since there has been no study about the quality of rbcs prepared after the storage of whole blood units at 22 ± 2?c in iran, we decided to investigate the quality effect of whole blood stored for 8 and 24 hours at this temperature.materials and methodstwelve whole blood units in pediatric bags were collected and placed in the cooling plate box. after 8 and 24 hours, rbcs were produced from these stored units. then, the bags were analyzed for hemolysis, 2, 3-diphosphoglycerate, lactate dehydrogenase, glucose, and sodium.resultsalthough a higher percentage of hemolysis, lactate dehydrogenase levels, and lower 2,3-dpg, sodium and glucose levels were determined in rbcs prepared after the 24-hour wb storing time, no significant differences, except for 2,3 dpg, were observed between 8-hour (205 ± 12) and 24-hour (113 ± 13) wb storing time periods. conclusions although storing whole blood at 22 ± 2?c for 24 hours prior to rbcs production had an impact on its quality, the property of prepared components is defined to be within an acceptable range of quality control.