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目的:分析本院全营养混合液配制服务的初步效益。方法:收集本院实施全营养混合液配制后的所有使用本科配制全营养混合液的出院病人病例(甲组)和本院全肠外营养液配制中心成立前各科室在无菌操作台上单独配制的静脉营养液使用患者的出院病人病例(乙组)以及本院所有单独使用脂肪乳、氨基酸等营养液的出院病人病例(丙组)。并对甲组和乙组进行院内感染发生率、热原反应发生率的分析比较。对甲组和丙组进行初步疗效对比分析。结果:甲组院内感染发生率1.08％,乙组院内感染发生率14.20％(P<0.05);甲组热原反应发生率1.5‰,乙组热原反应发生率13.07％(P<0.01)。甲组血浆白蛋白浓度明显升高[治疗前(27±11)g·L-1,治疗后(43±14)g·L-1,P<0.05];丙组血浆白蛋白浓度稍有升高[治疗前(31±12)g·L-1,治疗后(38±13)g·L-1,P>0.05]。结论:通过分析,说明了全肠外营养液配制中心的混合配制减少院内感染发生率、热原反应发生率等方面具有重要作用。全营养混合液的疗效比单独使用脂肪乳、氨基酸等营养液好。
OBJECTIVE: To analyze the preliminary benefits of the formulation of total nutrient solution in our hospital. Methods: All discharged cases (Group A) and our hospital total parenteral nutrition solution preparation center before the establishment of all undergraduate nutritionals were collected on the aseptic workstation The prepared intravenous nutrient solution used the patients discharged from hospital (Group B) and discharged patients (Group C), all using nutrient solution such as fat emulsion and amino acid alone. And group A and group B in the incidence of nosocomial infection, the incidence of pyrogen analysis and comparison. A group and group C preliminary comparative analysis of efficacy. Results: The incidence of nosocomial infection in group A was 1.08%, and the incidence of nosocomial infection in group B was 14.20% (P <0.05). The incidence of pyrogenic reaction in group A was 1.5 ‰ and that in group B was 13.07% (P <0.01). Serum albumin concentration in group A was significantly higher than that in group A [before treatment (27 ± 11) g · L -1, after treatment (43 ± 14) g · L -1, P <0.05] High [before treatment (31 ± 12) g · L-1, after treatment (38 ± 13) g · L-1, P> 0.05]. Conclusion: Through the analysis, it shows that the compound preparation of parenteral nutrition solution center plays an important role in reducing the incidence of nosocomial infection and the incidence of pyrogen reaction. The nutritional effect of the whole nutrient mixture than the use of fat emulsion alone, amino acids and other nutrients good.