Effects of iron dextran or iron sucrose on the stability of fat emulsion in total nutrient admixtures for pediatric patients
10.3760/cma.j.issn.1674-635X.2013.04.004
- VernacularTitle:蔗糖铁及右旋糖酐铁对儿科静脉营养液中脂肪乳剂稳定性的影响
- Author:
Linxia QIAO
;
Hua WANG
;
Yufeng YUAN
;
Wenying ZHU
;
Yuxiang HUANG
;
Qingya TANG
- Publication Type:Journal Article
- Keywords:
Total nutrient admixture;
Iron sucrose;
Iron dextran;
Fat emulsion;
Stability
- From:
Chinese Journal of Clinical Nutrition
2013;21(4):213-217
- CountryChina
- Language:Chinese
-
Abstract:
Objective To evaluate the effects of iron dextran or iron sucrose on the stability of fat emulsion in total nutrient admixture (TNA) in pediatric settings.Methods TNA with different intravenous doses of iron sucrose or iron dextran (0.25,0.5,0.75,or 1.00 mg) were prepared,and each dose was prepared 10 bags.The TNAs were stored at 25 ℃ for 3 days,and the stability of fat emulsion was observed by electron scanning microscopy.Meanwhile,the pH and osmolality were also measured.Results The particle sizes of fat emulsions in TNA with different concentrations of iron sucrose or iron dextran at different time points were not significantly different (F =0.32,P =0.7836 ; F =1.73,P =0.1321,respectively).The mean particle size of the fat emulsion in each group was ＜ 0.5 μm within 72 hours.For TNA containing different concentrations of iron,the percentage of particles ＞ 0.5 μm,pH,and osmotic pressure showed no significant difference at different time points (percentage:F =1.47,P =0.3467 ; F =1.04,P =0.4758.pH:F =0.63,P =0.5942 ; F =0.46,P =0.6825.osmotic pressure:F =1.37,P =0.3648 ; F =0.65,P =0.6023).Conclusion The TNA addeded with iron sucrose or iron dextran with an concentrations of ＜ 1％ is stable.
