摘要
目的:研究6%羟乙基淀粉与平衡液用于急性心肌梗死合并休克患者抢救对血清学指标和血液流变学指标的影响。方法:将在本院接受抢救治疗的60例急性心肌梗死合并休克患者纳入研究,根据抢救时液体种类不同分为两组,观察组采用6%羟乙基淀粉,对照组采用平衡液,比较两组血液流变学指标、凝血功能指标以及血清学指标。结果:(1)血液流变学:观察组的全血高切粘度、全血低切粘度、血浆粘度以及红细胞聚集指数均低于对照组,差异具有统计学意义(P<0.05);(2)凝血功能:观察组的R值和K值高于对照组,MA值和G值低于对照组,差异具有统计学意义(P<0.05);(3)血清学指标:观察组的血清丙二醛(MDA)、肌酸激酶同工酶(CK-MB)、高敏心肌肌钙蛋白(hs-cTnT)含量低于对照组,差异具有统计学意义(P<0.05)。结论:6%羟乙基淀粉有助于降低血液粘度和红细胞聚集情况、改善高凝状态、减少心肌细胞所受到的氧化损伤,是急性心肌梗死合并休克患者抢救时理想的液体类型。
Objective： To study the effect of 6 ~/00 hydroxyethyl starch and equilibrium liquid on serum and hemorheology indexes in patients with acute myocardialinfarction complicated with shock who underwent emergency treatment. Methods： 60 patients with acute myocardialinfarction complicated with shock received emergency treatment in our hospital were enrolled and randomly divided into two groups according to types of infused liquid. Observation group was treated with 6% hydroxyethyl- starch, control group was treated with equilibrium liquid. Then hemorheology indexes, blood coagulation indexes and serum index were compared. Results： （1） Hemorheology.. whole blood high shear viscosity, whole blood low shear viscosity, plasma viscosity and erythrocyte aggregation index of observation group were lower than those of control group; （2） coagulation func- tion ： R value and K value of observation group were higher than those of controI group ;MA value and G value were lower than those of control group, （3） serological index： MDA, CK-MB, hs-cTnT content of observation group were lower than those of control group. Conclusion： 6% hydroxyethyl starch is helpful to reduce blood viscosity and erythrocyte aggregation, improve hypercoagulable state, reduce oxidative damage of myocardial cells; it＇s an ideal liquid type in treating acute myocardial infarc- tion complicated with shock.
出处
《海南医学院学报》
CAS
2015年第8期1039-1041,1044,共4页
Journal of Hainan Medical University
基金
广西河池市科技局攻关项目(1430-7)~~
关键词
急性心肌梗死
血液流变学
凝血功能
羟乙基淀粉
氧化损伤
Acute myocardial infarction
Hemorheology
Blood coagulation
Hydroxyethyl starch
Oxidative damage
