B超胆囊排空功能测定的改良方法研究

摘要

目的 通过分析对比,找到B超胆囊排空功能测定的改良方法.方法 选取30名健康志愿者,同一个人在不同时间分别服用A、B、C三种不同脂餐.A组为两个煎鸡蛋;B组按Jacobs MP脂餐配制;C组:不含乳糖奶粉(美赞臣)54 g,含脂肪为15 g.超声测定各组的各时点胆囊体积、脂餐后胆囊的排空功能.结论 A组较B、C组餐后各时点胆囊体积显著增大(P<0.05),各时点胆囊排空率明显减低(P<0.05);B组与C组比较无明显差异(P>0.05).结论改良的B超胆囊排空功能测定方法不含乳糖,且效果较好,服用方便,值得在临床推广应用.%Objective To find the best way to determine gallbladder emptying with ultrasound . Methods We selected 30 healthy volunteers, randomly assigned then into three groups of A ,B,C,10 cases for every group. Group A was given two fried eggs ;group B was given Jacobs MP fatty meal;group C was given lactose-free milk powder( Mead Johnson) 100 g containing fat 28 g. The gallbladder size and the gallbladder shrinking function by fat food test were measured with B ultrasound . Results The gallbladder volumes of postprandial at all time points significantly increased (P <0. 05 ) , while the emptying rate of gallbladder at all time points was distinctly lower in the A group than that of the B, C group ( P < 0.05 ). There were no significant differences between B and C groups ( P > 0.05 ). Conclusion The application of ultrasound determination in gallbladder emptying is worthy of clinical practice .