| 项目编号 | 项目名称 | 计价单位 | 单价 |
|---|---|---|---|
| ZC1024 | HE染色 | 张 |
实验结果展示
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
外包服务流程
