지방유제가 포함된 고영양수액제의 안정성 = The Stability of Total Nutrient Admixture

다국어 초록 (Multilingual Abstract)

The stability of total nutrient admixtures (TNAs) containing lipid emulsions, amino acids and dextrose was studied.
The admixtures were prepared as 6 combinations in which 10% Intralipid or Intralipose were mixed with 3 different 10% amino acid solutions (Freamine®, Intrafusin® or Topanusol®) in a glass bottle container. The mixing sequence involved transfer of amino acid solutions to the partial filled 1 liter glass bottle of 20% dextrose, followed by addition of fat emulsion. Electrolytes and heparin were added to the amino acid solution before compounding. The TNAs were tested initially and daily for 7 days at storage condition of 4 centigrade in refrigerator or room temperature. Visual inspection was done first and measured for pH, osmolarity, particle size of emulsion, peroxide value and the concentrations of amino acids, dextrose and fatty acids. The apparent change of creaming has shown from 2 to 7 days according to the different TNA combinations and storage conditions. The measured parameters remained unchanged throughout the study except tryptophan.
The TNAs were stable at least 2 days at room temperature and 4 days in refrigerator. The TNAs can be stored for a limited period in refrigerator.