The effect of potato starch derived and corn starch derived hydroxyethyl starch on in vitro blood coagulation

被引：38

作者：

Jamnicki, M

Zollinger, A

Seifert, B

Popovic, D

Pasch, T

Spahn, DR ^{[1
]}

机构：

[1] Univ Zurich Hosp, Inst Anasthesiol, CH-8091 Zurich, Switzerland

[2] Univ Zurich, Dept Biostat, CH-8091 Zurich, Switzerland

来源：

ANAESTHESIA | 1998年 / 53卷 / 07期

关键词：

blood; coagulation; replacement; hydroxyethyl starch;

D O I：

10.1046/j.1365-2044.1998.489-az0565.x

中图分类号：

R614 [麻醉学];

学科分类号：

100217 ;

摘要：

We have compared the effects of progressive in vitro haemodilution (30% and 60%) with potato starch derived hydroxyethyl starch and corn starch derived hydroxyethyl starch on blood coagulation in 80 patients using thrombelastography. Both solutions significantly compromised blood coagulation as evidenced by an increase in coagulation time and decreases in angle or, maximum amplitude and coagulation index (p < 0.05). Blood coagulation was more compromised during haemodilution with potato starch derived hydroxyethyl starch as compared with corn starch derived hydroxyethyl starch (p < 0.05). When taking the effect of haemodilution with 0.9% saline into account, haemodilution with both hydroxyethyl starch solutions also augmented clot lysis (p < 0.05), with potato starch derived hydroxyethyl starch having a greater effect than corn starch derived hydroxyethyl starch (p < 0.05). We conclude that potato starch derived hydroxyethyl starch compromises in vitro blood coagulation more than corn starch derived hydroxyethyl starch.

引用

页码：638 / 644

页数：7

共 27 条

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