Objective:To explore the effect of health education nursing under the mode of graphic communication in blood donors.Methods:A total of 83 760 blood donors who performed unpaid blood donations at the Changzhi Center Blood Station of Shanxi Province from April 2017 to October 2019 were selected by convenient sampling method. Blood donors who underwent routine nursing from April 2017 to July 2018 were included in the control group ( n=42 075), and blood donors who underwent health education nursing under the mode of graphic communication from August 2018 to October 2019 were included in the study group ( n=41 685). The adverse effects of blood donation and the rate of re-donation within one year of the two groups of blood donors were compared. The Visual Analogue Scale (VAS) and Self-evaluation Blood Donation Questionnaire were used to compare the pain and psychological feelings of the two groups of blood donors. Results:The total incidence of adverse blood donation reactions, VAS score and Self-evaluation Blood Donation Questionnaire score of the study group were lower than those of the control group, and the blood donation rate within one year was higher than that of the control group, and the differences were statistically significant ( P<0.01) . Conclusions:Health education nursing under the mode of graphic communication can help reduce the incidence of adverse blood donation reactions of blood donors, increase the rate of re-donation within one year, relieve the pain of blood donation, and improve the psychological feelings of blood donors.

ObjectiveBased on the quality evaluation experience of "it is better to have a fragrant and strong aroma" summarized by materia medica of past dynasties， the chemical components of Sojae Semen Nigrum（SSN） and Sojae Semen Praeparatum（SSP） were systematically compared and analyzed， and the main fermentation products in different fermentation time were quantitatively analyzed， so as to clarify the transformation law of internal components in the processing process and provide scientific basis for the modern quality control of SSP. MethodUltra performance liquid chromatography-quadrupole tandem time-of-flight mass spectrometry（UPLC-Q-TOF-MS） was used for the structural identification of the chemical constituents of SSN and SSP， and with the aid of Progenesis QI v2.3 software， the negative ion mode was employed for principal component analysis（PCA） pattern recognition， and the data were analyzed with the aid of orthogonal partial least squares-discriminant analysis（OPLS-DA） for two-dimensional data to obtain S-plot， and components with |P|>0.1 were selected as the differential constituents. The contents of isoflavonoids in SSP during fermentation was determined by UPLC， and the samples were taken every 8 h in the pre-fermentation period and every 2 d in the post-fermentation period， and the dynamic changes of isoflavonoid contents in different fermentation stages were analyzed. The contents of amino acids and nucleosides in SSP and SSN from different fermentation stages were quantitatively analyzed by phenyl isothiocyanate（PITC） pre-column derivatization and high performance liquid chromatography（HPLC） gradient elution， and the contribution of flavor substances to the "delicious" taste of SSP was discussed by taste intensity value（TAV）. ResultA total of 19 kinds of differential components were screened out， mainly soybean saponins and isoflavones， and their contents decreased significantly or even disappeared after fermentation. In the pre-fermentation process of SSP， glycoside bond hydrolysis mainly occurred， and isoflavone glycosides in SSN were degraded and converted into the corresponding aglycones， the content of flavor substances such as amino acids increased gradually. In the post-fermentation process， protein degradation mainly occurred， after 8 d of post-fermentation， the content of isoflavones was basically stable， while the total content of amino acids increased by 8-40 times on average. Different amino acids form the special flavor of SSP， such as the TAV of glutamate is always ahead of other flavor substances， and sweet substances such as alanine and valine have made relatively great contributions to SSP. ConclusionBased on the law of constituent transformation， combined with the traditional evaluation index of "fragrant and strong"， it is difficult to control the fermentation degree of SSP by the existing standards in the 2020 edition of Chinese Pharmacopoeia. It is suggested that description of the characteristics of SSP be refined and changed to "fragrant， delicious and slightly sweet"， and at the same time， the post-fermentation index compounds such as glutamic acid， alanine and valine should be added as the quality control indicators of SSP， so as to standardize the production process and improve the quality of SSP.