Serum amino acid determination after different blood processing and storage methods
Semler, P.; Rippl, H.J.
Infusionstherapie und Klinische Ernahrung 8(2): 82-87
1981
ISSN/ISBN: 0378-0791 PMID: 7194864 Document Number: 169852
Blood samples of four volunteers were prepared for amino acid analysis in different ways using 39 methods. The result was that after initial deproteinisation of the blood samples different storage temperatures ranging from -18 degrees C to -78 degrees C and different sorting periods from 2 to 6 months did no influence the amino acid spectra. Storage at -4 degrees C did not show a clear result, however slightly decreased glutamine levels. It is possible to allow blood samples to stand at room temperature for further processing for at least 60 minutes, without adverse influence on the analytical result. If it is impossible to carry out a quantitative amino acid analysis immediately after blood withdrawal, the blood sample can be stored for several months at not more than -18 degrees C provided that within about 90 minutes after blood withdrawal centrifugation and deproteinisation has been carried out.