脂肪乳剂在全营养混合液中的稳定性研究

Compatible stability of fat emulsion in total nutrition admixture

目的通过用激光衍射粒度分析仪及结合肉眼观察评价脂肪乳剂在全营养混合液中48 h 内不同温度下的稳定性。方法检查洁净室内配制的10个3L 袋在48 h 内乳剂颗粒的大小及混合液稳定性。该混合液在室温(25℃)储存48 h、低温(4℃)储存24 h 后置室温下24 h 保存,每天用肉眼观察、激光衍射粒度分析仪检查两组样本,并同时测定其 pH 值。结果外观观察显示,样本无脂肪乳剂分层或脂肪凝集现象,混合液 pH 分别为低温组(5.70±0.02)和室温组(5.69±0.01)。激光衍射粒度分析仪测得脂肪颗粒直径在低温组为(0.297±0.0049)μm,室温组为(0.297±0.0047)μm,直径>0.5μm但<1.0 μm的颗粒<7%。结论在室温或低温条件下,48 h 内脂肪乳剂在全营养混合液中是稳定的。

Objective To study the compatibility of fat emulsion in TNA in 48h under the different temperature by using laser diffraction granularity analyzer and macroscopic observation. Methods The emulsion pellet size and the mixed liquor＇s compatibility of 10 3L bags which was prepared in pure room within 48h were inspected. After storing 48h under ordinary temperature（25℃） and 24h under low temperature（4℃）, the mixed liquor was stored under ordinary temperature again. The two groups of samples were inspected by using laser diffraction granularity analyzer and macroscopic observation,and simultaneously its pH value was determined. Results Outward appearance observation demonstrated that there were no fat emulsion lamination or fat agglutination in sample. Mixed liquor＇s pH respectively was the low temperature group （5.70 ±0.02） and the ordinary temperature group （5.69 ± 0.01）. The laser diffraction granularity analyzer obtained the fat pellet diameter in the low temperature group for （0. 297 ± 0. 0049）μm and the ordinary temperature group for （0. 297 ± 0. 0047 ）μm. The pellet whose diameter was between 0.5μm and 1.0μm counted less than 7% Conclusion Under the ordinary temperature or the low temperature,the fat emulsion in the TNA is stable in 48h.