Black C D, Popovich N G
Drug Intell Clin Pharm. 1981 Mar;15(3):184-93. doi: 10.1177/106002808101500304.
Microscopic and electronic counting procedures as well as visual observations for creaming and flocculation were employed to quantitatively and qualitatively measure the effects of dextrose, amino acids and various mono- and di-valent cations on the globule size distribution of the soybean oil emulsion 10%, Intralipid. A linear regression analysis was demonstrated to successfully profile much of the stability data. Results indicated that divalent cations caused flocculation in the emulsion's internal phase immediately upon or shortly after the addition of their salts. The rate and extent of flocculation intensified with increasing ionic concentration. Amino acids, apparently acting at the oil/water interface, delayed divalent cation-induced flocculation; however, they did not prevent emulsion stability loss. The addition of dextrose 5% or 12.5% brought about a reduction of emulsion pH and significant globule coalescence 72 hours after admixture. Monovalent cations (i.e., Na+, K+) induced a progressive loss of emulsion stability over the 72-hour course of the experiments, the effect of function of ionic concentration. From the data, a model has been generated to predict significant changes (p less than 0.05) in Intralipid's globule size distribution upon addition of solute and exposure to room temperature. Further recommendations of solute admixture with the intravenous emulsion are also included.
采用显微镜和电子计数程序以及对乳析和絮凝的目视观察，对葡萄糖、氨基酸以及各种单价和二价阳离子对10%大豆油乳剂（英脱利匹特）的油滴大小分布的影响进行定量和定性测量。线性回归分析被证明能成功地描绘出大部分稳定性数据。结果表明，二价阳离子在加入其盐后立即或不久后就会导致乳剂内相发生絮凝。絮凝的速率和程度随着离子浓度的增加而加剧。氨基酸显然作用于油/水界面，延迟了二价阳离子诱导的絮凝；然而，它们并不能防止乳剂稳定性的丧失。加入5%或12.5%的葡萄糖会导致乳剂pH值降低，并在混合72小时后出现明显的油滴聚结。单价阳离子（即Na+、K+）在72小时的实验过程中会导致乳剂稳定性逐渐丧失，其效果与离子浓度有关。根据这些数据，已经建立了一个模型，用于预测加入溶质并暴露于室温后英脱利匹特油滴大小分布的显著变化（p小于0.05）。还包括了关于溶质与静脉乳剂混合的进一步建议。
