Davis S S, Galloway M
J Clin Hosp Pharm. 1986 Feb;11(1):33-45. doi: 10.1111/j.1365-2710.1986.tb00826.x.
The effect of added Aminoplex, Glucoplex, nutrient additives and calcium chloride on the stability of a fat emulsion (Intralipid) has been examined. The conclusions are as follows: Aminoplex and Glucoplex do not cause a decrease in the physical stability of mixed systems that contain fat droplets stored at room temperature for at least 7 days. The mixed systems are stable even in the presence of high electrolyte loads (greater than 600 mmol litre-1 expressed in terms of monovalent cation). The amino acids in Aminoplex could be having a stabilizing effect on the emulsion system by the adsorption of components to the oil/water interface.
已研究了添加氨复盐、糖复盐、营养添加剂和氯化钙对脂肪乳剂（英脱利匹特）稳定性的影响。结论如下：氨复盐和糖复盐不会导致含有在室温下储存至少7天的脂肪滴的混合体系的物理稳定性下降。即使存在高电解质负荷（以单价阳离子计大于600 mmol/L），混合体系仍保持稳定。氨复盐中的氨基酸可能通过将组分吸附到油/水界面而对乳剂体系起到稳定作用。
