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| 大鼠肌肉中微生物ATP含量及其在死亡时间推断中的应用 | |
| 引用本文： | 刘茜,翁义星,杨帆,郑娜,刘良.大鼠肌肉中微生物ATP含量及其在死亡时间推断中的应用[J].法医学杂志,2009,25(2):81-84. |
| 作者姓名： | 刘茜 翁义星 杨帆 郑娜 刘良 |
| 作者单位： | 1. 华中科技大学同济医学院法医学系,湖北武汉,430030 2. 福州市公安局刑侦支队,福建福州,350011 3. 华中科技大学同济医学院法医学系,湖北武汉430030;中国政法大学证据科学教育部重点实验室,北京100040 |
| 基金项目： | 湖北省卫生厅科研基因项目 |
| 摘 要： | 目的 研究死后大鼠肌肉组织中微生物ATP浓度变化及其与死亡时间(postmortem interval,PMI)的关系. 方法取健康SD大鼠处死,死后不同时间取肌肉组织,用生物发光法检测微生物ATP浓度,对所得数据进行统计学处理.结果 死后肌肉组织中微生物ATP含量随时间延长而增加,于7d达到高峰,随后逐渐降低,并于10d再次略微升高.PMI在0～9d内与肌肉中微生物ATP含量变化拟合最优.以PMI为自变量的三次多项式回归方程为:y=0.020x3-0.166x2-0.666x+13.412(r2=0.989,P<0.01).结论 死后肌肉组织中微生物ATP含量变化可用于PMI推测;本检测方法所需检材量小,不受组织自身降解的影响. |
| 关 键 词： | 法医病理学 腺苷三磷酸 发光测定法 死亡时间 微生物 |
Microbial ATP in Rat Muscle Tissue and Its Application for the Estimation of Postmortem Interval |
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| LIU Qian,WENG Yi-xing,YANG Fan,ZHENG Na,LIU Lian.Microbial ATP in Rat Muscle Tissue and Its Application for the Estimation of Postmortem Interval[J].Journal of Forensic Medicine,2009,25(2):81-84. | |
| Authors: | LIU Qian WENG Yi-xing YANG Fan ZHENG Na LIU Lian |
| Institution: | LIU Qian1,WENG Yi-xing2,YANG Fan1,ZHENG Na1,LIU Liang1,3 (1. Department of Forensic Medicine,Tongji Medical College,Huazhong University of Science and Technology,Wuhan 430030,China,2. Public Security Bureau of Fuzhou,Fuzhou 350011,3. Key Laboratory of Evidence Science,China University of Political Science and Law,Ministry of Education,Beijing 100040,China) |
| Abstract: | Objective To study the relationship between the changes of microbial ATP in rat muscle tissue and the postmortem interval(PMI). Methods Healthy SD rats were sacrificed and their muscles were sampled at different postmortem intervals. The concentration of microbial ATP was detected using bioluminescent assay and the data was statistically analyzed. Results The content of microbial ATP in rat muscle tissue increased along with PMI extension and peaked on postmortem day 7, thereafter decreased gradually, but i... |
| Keywords: | forensic pathology adenosine triphosphate luminescent measurements postmortem interval microbes |
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