Study of hemoglobin stabilization during lyophilization with saccharides

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Abstract
Isotonic solutions of 6% hemoglobin were lyophilized with 2-10% glucose, sucrose and dextran and were stored at different conditions for periods up to one year. The lyophilizates dissolved in water were analyzed for their content of methemoglobin and of precipitate, as for the absorption spectra and oxyhemoglobin dissociation curves. Sucrose was found to have a significantly higher effect than glucose in stabilizing the original properties of the hemoglobin samples especially during long time storage. The effect of dextran was negligible.