电解质对“全合一”中脂肪乳稳定性的影响

Effect of Electrolytes on the Stability of Fat Emulsion in ALL IN ONE

目的:观察电解质对“全合一”中脂肪乳稳定性的影响。方法:用400倍显微镜观察脂肪乳微粒的大小,肉眼观察混合液的油、水分层情况。结果:电解质浓度越大,对脂肪乳微粒的聚集影响越大,也越容易造成油、水分层现象;2价阳离子较1价阳离子影响大,而且存放时间越长,影响越大。结论:为保持“全合一”的稳定性,加入的电解质不宜过大,“全合一”应于24h内用完。

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.