Effect of iron on the stability of fat emulsion in total nutrient admixture in pediatrics

VernacularTitle:儿科用静脉营养液中加入蔗糖铁对脂肪乳剂稳定性的影响
Author: Linxia QIAO ; Qingya TANG ; Yanwen FEI ; Ying WANG
Publication Type:Journal Article
Keywords: Total nutrient admixture; Iron; Fat emulsion; Stability
From: Chinese Journal of Clinical Nutrition 2010;18(2):111-114
CountryChina
Language:Chinese
Abstract: Objective To evaluate the effect of iron on the stability of fat emulsion in total nutrient admixture (TNA) in pediatrics. Methods Based on intravenous nutrition preparation and handling protocols, 0,0.25, 0.50, 0.75, and 1.00 mg iron sucrose was added in each 100 ml TNA, respectively, and each dose was prepared for 10 bags. The stability of fat emulsion was observed by electron scanning microscopy. The pH and osmolality were determined at different time points (0, 24, 48, and 72 h). Results The fat particle size, percentages of particles ＞ 0.5 μm, pH value, and osmolality were not significantly different among all the groups at different time points (all P ＞ 0.05). The mean particle sizes of the fat emulsion were ＜ 0.5 μm in all groups within 72 h.No fat particle with diameter ＞ 5 μm was seen in each group. Conclusion TNA containing iron sucrose with concentrations range 0.25-1.00 mg per 100 ml is stable.