CAJ | 학술논문

目的评估静脉营养液(TNA)中加入蔗糖铁对脂肪乳剂稳定性的影响.方法根据静脉营养配制操作规范在100 ml TNA中分别加入0、0.25、0.50、0.75、1.00mg铁剂,每组各10袋.在0、24、48、72 h时,采用扫描电镜观察各组脂肪颗粒直径,计算出直径＞0.5μm颗粒的百分比;并测定各组TNA的pH值及渗透浓度.结果不同时间点各组TNA的脂肪颗粒直径、直径＞0.5 μm的颗粒百分比、pH值及渗透浓度差异均无统计学性意义(P均＞0.05).在72 h内,各组脂肪颗粒平均直径均＜0.5 tm,各组均未见到直径＞5μm的脂肪颗粒.结论含蔗糖铁浓度0.25～1.00 mg/100 ml的TNA是稳定的.
목적 평고정맥영양액(TNA)중가입자당철대지방유제은정성적영향.방법 근거정맥영양배제조작규범재100 ml TNA중분별가입0、0.25、0.50、0.75、1.00mg철제,매조각10대.재0、24、48、72 h시,채용소묘전경관찰각조지방과립직경,계산출직경＞0.5μm과립적백분비;병측정각조TNA적pH치급삼투농도.결과 불동시간점각조TNA적지방과립직경、직경＞0.5 μm적과립백분비、pH치급삼투농도차이균무통계학성의의(P균＞0.05).재72 h내,각조지방과립평균직경균＜0.5 tm,각조균미견도직경＞5μm적지방과립.결론 함자당철농도0.25～1.00 mg/100 ml적TNA시은정적.
Objective To evaluate the effect of iron on the stability of fat emulsion in total nutrient admixture (TNA) in pediatrics. Methods Based on intravenous nutrition preparation and handling protocols, 0,0.25, 0.50, 0.75, and 1.00 mg iron sucrose was added in each 100 ml TNA, respectively, and each dose was prepared for 10 bags. The stability of fat emulsion was observed by electron scanning microscopy. The pH and osmolality were determined at different time points (0, 24, 48, and 72 h). Results The fat particle size, percentages of particles ＞ 0.5 μm, pH value, and osmolality were not significantly different among all the groups at different time points (all P ＞ 0.05). The mean particle sizes of the fat emulsion were ＜ 0.5 μm in all groups within 72 h.No fat particle with diameter ＞ 5 μm was seen in each group. Conclusion TNA containing iron sucrose with concentrations range 0.25-1.00 mg per 100 ml is stable.