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为了解决静脉高营养液的添加物—氨基酸与静脉用脂肪乳配伍中的问题,作者选择了L-缬氨酸和盐酸L-组氨酸一水合物(简称L-组氨酸),研究了它们对静脉用豆油乳理化性质的影响,并根据整个外观、油滴大小和分布、表面张力、pH和油水界面的ξ-电位,评价了脂肪乳的稳定性。另外,还研究了这二种氨基酸的等电点和缓冲液的pH值对乳剂稳定性的影响。实验静脉用脂肪乳的制备:脂肪乳的组成
In order to solve the problem of the compatibility between amino acid and lipid emulsion for intravenous nutrient solution, the authors chose L-valine hydrochloride and L-histidine hydrochloride monohydrate (L-histidine for short) They have an effect on the emulsifying properties of veins with soybean oil and evaluate the stability of the fat emulsion based on the overall appearance, size and distribution of oil droplets, surface tension, pH and ζ-potential at the oil-water interface. In addition, the effect of the isoelectric point of these two amino acids and the pH of the buffer on the stability of the emulsion was also investigated. Preparation of experimental intravenous fat emulsion: composition of fat emulsion