Pristoupil T I, Kramlová M, Fortová H, Ulrych S
Haematologia (Budap). 1985;18(1):45-52.
Sucrose is one of the most effective substances which protect haemoglobin from spontaneous methaemoglobin formation during lyophilization and subsequent storage. The dry haemoglobin-sucrose system was treated under different conditions of temperature (up to 85 degrees C), time of storage (up to 6 years) and residual moisture (less than 0.1-7.5% H2O), in order to reveal the main features of the hitherto unclear mechanisms of both spontaneous methaemoglobin formation and of the stabilizing effect of sucrose. In conclusion, a dry sucrose network was recognized as a significant support to the native ferrous structure of oxyhaemoglobin, while the presence of water molecules, of assumed peroxidic radicals and the action of thermal vibrations favour the oxidation and denaturation of haemoglobin.
蔗糖是在冻干及后续储存过程中保护血红蛋白不自发形成高铁血红蛋白的最有效物质之一。对干燥的血红蛋白 - 蔗糖体系在不同温度条件（高达85摄氏度）、储存时间（长达6年）和残余水分（低于0.1 - 7.5% H₂O）下进行处理，以揭示迄今尚不清楚的自发形成高铁血红蛋白机制和蔗糖稳定作用机制的主要特征。总之，干燥的蔗糖网络被认为是对氧合血红蛋白天然亚铁结构的重要支撑，而水分子、假定的过氧自由基的存在以及热振动的作用则有利于血红蛋白的氧化和变性。
