Smith J L, Canham J E, Kirkland W D, Wells P A
University of Nebraska Medical Center, Omaha.
JPEN J Parenter Enteral Nutr. 1988 Sep-Oct;12(5):478-83. doi: 10.1177/0148607188012005478.
This study was designed to determine the stability of certain vitamins added to total parenteral nutrition (TPN) admixtures with or without Intralipid iv fat emulsion and with each of four amino acid solutions stored in either glass bottles or plastic bags at either ambient room (25 degrees C) or refrigerator (5 degrees C) temperature for a 48-hr period. Riboflavin and folacin were not affected by the experimental conditions. The presence of Intralipid resulted in higher levels of vitamin E due to Intralipid's inherent vitamin E content; no other experimental conditions affected vitamin E. Thiamin levels decreased in admixtures containing the amino acid solution C and stored at 25 degrees C. Vitamin A levels were lower in admixtures stored in plastic but were maintained in admixtures containing Intralipid and stored in glass bottles at either temperature. Vitamin C levels were maintained in admixtures stored at 5 degrees C for all experimental conditions. The greatest vitamin C losses occurred in admixtures containing amino acid solutions C or D stored in plastic bags, or containing D stored in glass bottles at 25 degrees C.
本研究旨在确定添加到全胃肠外营养（TPN）混合液中的某些维生素在有或无英脱利匹特静脉脂肪乳剂的情况下，以及与四种氨基酸溶液中的每一种混合，并分别储存在玻璃瓶或塑料袋中，在室温（25摄氏度）或冰箱（5摄氏度）温度下放置48小时后的稳定性。核黄素和叶酸不受实验条件影响。由于英脱利匹特本身含有维生素E，其存在导致维生素E水平升高；没有其他实验条件影响维生素E。含有氨基酸溶液C并储存在25摄氏度下的混合液中硫胺素水平下降。储存在塑料中的混合液中维生素A水平较低，但在含有英脱利匹特并储存在玻璃瓶中的混合液中，无论温度如何，维生素A水平均保持稳定。在所有实验条件下，储存在5摄氏度的混合液中维生素C水平保持稳定。维生素C损失最大的情况发生在含有氨基酸溶液C或D且储存在塑料袋中的混合液中，或含有氨基酸溶液D且储存在25摄氏度玻璃瓶中的混合液中。
