Grzegorzewska I, Czarnecki A
Pharmacoepidemiology Center, Drug Institute, Warsaw.
Acta Pol Pharm. 1995 Jan-Feb;52(1):17-20.
Total Parenteral Nutrition (TPN) provides i.v. daily nutrients requirements of the patient, in the form of simple compounds that normally are absorbed from digestive tract. As patients receiving TPN are seriously ill the quality and stability of TPN mixtures is of great importance. Fat emulsions are the most sensitive components of TPN mixtures. They can be modified by other components of a mixture as well as influenced by external agents like temperature and light, and oxygenation reactions. Stability of TPN mixtures, with the focus on influence of electrolytes on decomposition of fat emulsions was studied. Also the stability of newly invented compositions of TPN mixtures was examined. The study involved:visual observation, microscopic examination, pH and osmolarity measurement. The influence of phosphate, potassium, calcium, magnesium and zinc ions, in normally used concentrations in TPN on fat emulsions stability was defined and the influence of temperature, light and volume on the time in which visual and organoleptic changes appeared was estimated. Moreover, it was found that twelve TPN mixtures with suggested new compositions were stable for 7 days of storage at +4C.
全胃肠外营养（TPN）以通常从消化道吸收的简单化合物形式，通过静脉注射提供患者每日所需营养。由于接受TPN的患者病情严重，TPN混合液的质量和稳定性至关重要。脂肪乳剂是TPN混合液中最敏感的成分。它们会受到混合液中其他成分的影响，也会受到温度、光线和氧化反应等外部因素的影响。研究了TPN混合液的稳定性，重点关注电解质对脂肪乳剂分解的影响。同时也检测了新发明的TPN混合液成分的稳定性。该研究包括：目视观察、显微镜检查、pH值和渗透压测量。确定了TPN中常用浓度的磷酸盐、钾、钙、镁和锌离子对脂肪乳剂稳定性的影响，并评估了温度、光线和体积对出现目视和感官变化时间的影响。此外，还发现十二种建议新成分的TPN混合液在4℃储存7天是稳定的。
