Tannuri U, Coelho M C, Sesso A, Maksoud J G
AMB Rev Assoc Med Bras. 1989 Jan-Feb;35(1):5-8.
The stability of the mixture of various parenteral nutrition (PN) solutions with a new fat emulsion containing 50% soybean oil and 50% medium chain triglycerides (MCT) was tested. Five different mixtures were analyzed under transmission electron microscopy 24 hours after the preparation: 1) 10% fat emulsion (FE); 2) FE + PN solution with 5% glucose; 3) FE + PN solution with 12.5% glucose; 4) FE + PN solution with 25% glucose; 5) FE + pure 50% glucose. The pH of each PN solution, fat emulsion and mixture was determined in order to verify if the stability was dependent on the pH of the surrounding medium. The mixture of lipid emulsion with PN solutions did not cause any coalescence of the liposomes or damage to their membranes. However, the addition of 50% glucose to FE coalesced the liposomes, probably due to a decreased pH of the medium (pH = 3.3). We conclude that mixtures of this specific lipid emulsion with PN solutions containing glucose up to 25% are stable for at least 24 hours, and suitable for clinical use in parenteral nutrition.
对含有50%大豆油和50%中链甘油三酯（MCT）的新型脂肪乳剂与各种肠外营养（PN）溶液的混合物稳定性进行了测试。制备后24小时，在透射电子显微镜下分析了五种不同的混合物：1）10%脂肪乳剂（FE）；2）FE + 含5%葡萄糖的PN溶液；3）FE + 含12.5%葡萄糖的PN溶液；4）FE + 含25%葡萄糖的PN溶液；5）FE + 纯50%葡萄糖。测定了每种PN溶液、脂肪乳剂和混合物的pH值，以验证稳定性是否取决于周围介质的pH值。脂质乳剂与PN溶液的混合物未导致脂质体发生任何聚结或对其膜造成损伤。然而，向FE中添加50%葡萄糖会使脂质体聚结，这可能是由于介质pH值降低（pH = 3.3）。我们得出结论，这种特定脂质乳剂与含25%葡萄糖的PN溶液的混合物至少在24小时内是稳定的，适用于肠外营养的临床应用。
