实验流程
1
石蜡切片脱蜡至水：依次将切片放入二甲苯Ⅰ20min-二甲苯Ⅱ20min-无水乙醇Ⅰ10min-无水乙醇Ⅱ10min-95%酒精5min-90%酒精5min-80%酒精5min-70%酒精5min-蒸馏水洗。
2
苏木素染细胞核：切片入Harris苏木素染3-8min，自来水洗，1%的盐酸酒精分化数秒，自来水冲洗，0.6%氨水返蓝，流水冲洗。
3
伊红染细胞质：切片入伊红染液中染色1-3min。
4
脱水封片：将切片依次放入95%酒精I 5min -95%酒精II 5min-无水乙醇Ⅰ5min -无水乙醇Ⅱ5min -二甲苯Ⅰ5min -二甲苯Ⅱ5min中脱水透明，将切片从二甲苯拿出来稍晾干，中性树胶封片。
5
显微镜镜检，图像采集分析。染色结果：细胞核蓝色，细胞质红色。
引用文献
①. Ulva lactuca polysaccharides alleviate constipation in mice through repairing the intestinal barrier and regulating the gut microbiota
Ke Liu, Yuying Zhang, Han Cai, Shuang Song, Chunqing Ai, Jingfeng Yang
• 期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
• 发表时间: 2025-09-01
• DOI: 10.1002/jsfa.70108
• 影响因子: 3.5
②. Rynchopeterine inhibits the formation of hypertrophic scars by regulating the miR-21/HIF1AN axis
Wenbin Zhao, Jianzhou Ye, Xuesong Yang, Jialan Wang, Lin Cong, Qiongyu Zhang, Jiaqi Li
• 期刊: EXPERIMENTAL CELL RESEARCH
• 发表时间: 2024-05-31
• DOI: 10.1016/j.yexcr.2024.114114
• 影响因子: 3.3
③. Regulatory effect of moderate Jiang-flavour baijiu (Chinese liquor) dosage on organ function and gut microbiota in mice
Haijie Wang, Manik Prabhu Narsing Rao, Min Cheng, Mingsu Xian, Yinshuang Zhou, Lulu Zhou, Heqing Cao, Wen-Jun Li, Andriy Sibirny, Feng Wang, Yanxia Liu, Xiaobin Li, Ying-Qian Kang
• 期刊: JOURNAL OF BIOSCIENCE AND BIOENGINEERING
• 发表时间: 2023-02-11
• DOI: 10.1016/j.jbiosc.2023.01.001
• 影响因子: 2.8
④. Structural characterization and functional properties of a mussel peptide-Galactooligosaccharide Maillard conjugate (MPGZn) as a dual-activity zinc Chelator and antioxidant for zinc deficiency mitigation
Xuening Yu, Rui Liu, Yuewen Xu, Xiaoyang Liu, Yoshimasa Nakamura, Dayong Zhou
• 期刊: FOOD CHEMISTRY
• 发表时间: 2026-03-25
• DOI: 10.1016/j.foodchem.2026.149022
• 影响因子: 10.4
⑤. Role of the Maillard reaction products of oyster peptides and chitosan oligosaccharide in chelation with zinc: restoring testicular injury and the testosterone synthesis pathway
Xuening Yu, Shijie Dou, Rui Liu, Xiaoyang Liu, Yoshimasa Nakamura, Dayong Zhou
• 期刊: Food & Function
• 发表时间: 2025-10-01
• DOI: 10.1039/D5FO01313E
• 影响因子: 5.4
