Fry L K, Stegink L D
J Nutr. 1982 Aug;112(8):1631-7. doi: 10.1093/jn/112.8.1631.
Terminal heat sterilization of glucose-amino acid solutions produces Maillard reaction products. Since deleterious effects are associated with the ingestion of these compounds, their presence in parenteral nutrition solutions should be avoided. We measured the extent of Maillard product formation in 25% glucose + 4.25% amino acid solutions (+/- added electrolytes) sterilized by membrane filtration. Maillard product formation increased with time and temperature of storage. In the absence of added electrolytes, the average loss of amino acids to Maillard products at 4 degrees after 1, 7 and 30 days storage was 0.35, 0.62, and 1.51%, respectively. Losses of 0.74, 1.07 and 2.88% were noted at 4 degrees in the presence of added electrolytes. The average loss of amino acids in mixtures stored for 1, 7 and 30 days at 25 degrees in the absence of electrolytes was 0.83, 2.99 and 4.63%, respectively, and 1.52, 3.36 and 7.43 in the presence of added electrolytes, Mixtures stored at 60 degrees for 24 hours without added electrolytes showed an average loss of 8.03% of amino acids, whereas an 11.5% loss was noted in the presence of added electrolytes. Proline and amino acids with hydrophobic side chains reacted more slowly than other amino acids, while tryptophan and amino acids with aliphatic hydroxy side chains reacted most rapidly. The addition of electrolytes increased the rate of Maillard product formation at all temperatures. The data indicated that 25% glucose + 4.25% amino acid solutions should be stored for only a minimal period of time, preferably at 4 degrees, prior to use.
葡萄糖 - 氨基酸溶液的终端热灭菌会产生美拉德反应产物。由于摄入这些化合物会产生有害影响，因此应避免它们存在于肠外营养溶液中。我们测量了通过膜过滤灭菌的25%葡萄糖 + 4.25%氨基酸溶液（±添加电解质）中美拉德产物的形成程度。美拉德产物的形成随储存时间和温度的增加而增加。在不添加电解质的情况下，储存1天、7天和30天后，4℃时氨基酸转化为美拉德产物的平均损失分别为0.35%、0.62%和1.51%。在添加电解质的情况下，4℃时的损失分别为0.74%、1.07%和2.88%。在不添加电解质的情况下，混合物在25℃下储存1天、7天和30天，氨基酸的平均损失分别为0.83%、2.99%和4.63%，而在添加电解质的情况下分别为1.52%、3.36%和7.43%。在不添加电解质的情况下，混合物在60℃下储存24小时，氨基酸的平均损失为8.03%，而在添加电解质的情况下损失为11.5%。脯氨酸和具有疏水侧链的氨基酸反应比其他氨基酸慢，而色氨酸和具有脂肪族羟基侧链的氨基酸反应最快。添加电解质会提高所有温度下美拉德产物的形成速率。数据表明，25%葡萄糖 + 4.25%氨基酸溶液在使用前应仅储存最短时间，最好在4℃下储存。
