Effect of Electrolytes on the Stability of Fat Emulsion in ALL IN ONE
- VernacularTitle:电解质对“全合一”中脂肪乳稳定性的影响
- Author:
Yikun HUANG
;
Jiancheng LIANG
;
Nianxiu PENG
;
Zhihong GUO
- Publication Type:Journal Article
- Keywords:
electrolyte;
fat emulsion;
paniculate;
ALL IN ONE stability
- From:
China Pharmacy
2001;0(11):-
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To observe the effect of electrolytes on the stability of fat emulsion in ALL IN ONE.METHODS: The size of fat emulsion particulates was observed under microscope in 400 - fold magnification.The oil - water demixing was observed with naked eye.RESULTS:The higher the concentration of electrolytes,the stronger the influence on the fat emulsion particulates aggregation and the easier the oil - water demixing appeared.The influence of bivalent ions was stronger than that of monovalent ones.The longer the mixture stored the stronger the influence.CONCLUSION:In order to keep the stability of ALL IN ONE,the concentrations of electrolytes should not be too high,and ALL IN ONE must be used up in 24 hours.
