Guidetti Mariacristina, Sforzini Annalisa, Bersani Germana, Corsini Catia, Grossi Gabriele, Zolezzi Carola, Fasano Cinzia, Pironi Loris
Internal Medicine and Gastroenterology Department, University of Bologna, Italy.
Int J Vitam Nutr Res. 2008 May;78(3):156-66. doi: 10.1024/0300-9831.78.3.156.
In all-in-one admixtures (AIOs), vitamins can be degraded and lipid can be peroxidized by light exposure, oxygen action, and multiple chemical interactions.
We investigated the impact of three commercial lipid emulsions and two multivitamin preparations on vitamin A and vitamin E chemical stability and lipid peroxidation potential of AIOs.
A soybean oil (Soy), soybean/medium-chain triacylglycerol oil (MCT), and olive/soybean oil (Olive)-based emulsion (all 20%), and a lyophilized (Lyo) and emulsified (Emu) multivitamin compounds, were tested. Two AIOs for each lipid emulsion were prepared, the former with Lyo and the latter with Emu. The concentrations of retinol palmitate, alpha-gamma-delta-tocopherol, and malondialdehyde were analyzed in AIOs, immediately (T0) and 24 hours (T24) after compounding.
Retinol palmitate, and alpha- and gamma-tocopherol were more stable in MCT-AIOs than in both Soy-AIOs and Olive-AIOs (p < 0.013; p < 0.001 respectively). Furthermore alpha-tocopherol was more stable in Lyo-AIOs than in Emu-AIOs (p < 0.004). Malondialdehyde (MDA) increased differently among the admixtures; however the concentrations were similar in all AIOs at T24.
The differences in retinol palmitate stability were due both to lipid emulsions per se and to interaction between lipid emulsions and multivitamin preparations. The alpha-gamma-tocopherol stability depended on both lipid emulsions and multivitamin preparations. In tested AIOs there was a different degradation rate of fat-soluble vitamins to keep the same lipid peroxidation level, since MDA concentrations at T24 were similar among AIOs.
在全合一肠外营养混合液（AIOs）中，维生素会因光照、氧气作用及多种化学相互作用而降解，脂质会发生过氧化反应。
我们研究了三种市售脂质乳剂和两种多种维生素制剂对AIOs中维生素A和维生素E化学稳定性以及脂质过氧化潜能的影响。
测试了基于大豆油（Soy）、大豆/中链甘油三酯油（MCT）和橄榄油/大豆油（Olive）的乳剂（均为20%），以及冻干（Lyo）和乳化（Emu）的多种维生素化合物。为每种脂质乳剂制备了两种AIOs，前者含Lyo，后者含Emu。在混合后即刻（T0）和24小时（T24）分析AIOs中棕榈酸视黄酯、α-γ-δ-生育酚和丙二醛的浓度。
棕榈酸视黄酯以及α-和γ-生育酚在MCT-AIOs中比在Soy-AIOs和Olive-AIOs中更稳定（分别为p < 0.013；p < 0.001）。此外，α-生育酚在Lyo-AIOs中比在Emu-AIOs中更稳定（p < 0.004）。丙二醛（MDA）在混合液中的增加情况不同；然而在T24时所有AIOs中的浓度相似。
棕榈酸视黄酯稳定性的差异既归因于脂质乳剂本身，也归因于脂质乳剂与多种维生素制剂之间的相互作用。α-γ-生育酚的稳定性取决于脂质乳剂和多种维生素制剂两者。在测试的AIOs中，由于T24时AIOs中MDA浓度相似，所以脂溶性维生素有不同的降解速率以维持相同的脂质过氧化水平。
