在“全合一”营养液中不同浓度中/长链脂肪乳的稳定性研究  

Stability of MCT/LCT lipid emulsion(Kalu) at different concentrations in All-in-One Nutrient Admixture

作　　者：彭俊生[1] 杜艳平[1] 宋虎[1] 

机构地区：[1]中山大学附属第六医院食管胃肠外科/临床营养中心,广州510655

出　　处：《中国新药杂志》2009年第11期1062-1065,共4页Chinese Journal of New Drugs

摘　　要：目的:研究不同浓度中/长链脂肪乳注射液在"全合一"营养液中的稳定性。方法:以2 L氨基酸葡萄糖注射液为基础,添加不同剂量的中/长链脂肪乳注射液(200,250和300 mL)配制成全合一营养液(分别为第1,2,3组),室温保存,分别于不同时间点(0,24,48,72 h)取样检测,测定中/长链脂肪乳的乳粒大小、平均粒径、分布及全合一营养液的pH值和渗透压。结果:各组48 h后,大于1μm粒子的百分数显著升高(P<0.05),而72 h时则与48 h时比较无明显变化(P>0.05)。随中/长链脂肪乳浓度增高,各组渗透压逐渐下降(P<0.05)。结论:随时间延长,中/长链脂肪乳在"全合一"营养液中稳定性略有下降,但在72 h内符合质量标准要求。Objective： To investigate the stability of MCT/LCT lipid emulsion （Kalu） in All-in-One Nutrient Admixture. Methods： Different quantities of Kalu （200 mL, 250 mL, 300 mL） were added into 2 L clinimix to prepare All-in-One Nutrient Admixture （groups 1, 2 and 3）. The samples were placed at room temperature and sam- pied at 0, 24, 48 and 72 h. Particle size and particle distribution （mean diameter） of Kalu, pH value and osmolality of All-in-One Nutrient Admixtures were measured. Results： The particle sizes of larger than 1 μm increased significantly in each group at 48 h （ P 〈 0.05 ）, there was no significant difference in the sizes between 48 h and 72 h （P 〉 0.05）. With increasing of MCT/LCT concentration, the osmolalities in each group reduced gradually （P 〈 0.05）. Conclusion： The stability of Kalu in All-in-One Nutrient Admixtures is slightly descended as time prolongation, but still meets the National Standard Requirement when they have been placed at room temperature for 72 h.

关 键 词：中/长链脂肪乳 “全合一”营养液 稳定性 

分 类 号：R927.13[医药卫生—药学]