Examination of selected quality parameters of the parenteral nutrition AIO – a pilot study

Summary

Preparation of the parenteral nutrition AIO is one of the basic operations in the pharmacies of the higher type. In these parenteral preparations it is primarily necessary to continuously monitor a number of quality parameters so that they may comply with the valid normative requirements and give the maximal benefit to the patient. These multi-component systems include even more than 50 components, which may undergo many chemical and physical changes in the longitudinal axis (phosphate compounds, vitamins, catalytic effects of microelements). In order to preserve the quality parameters, no precipitates are allowed to develop and no chemical reactions between individual components of the mixture are allowed to take place. The unambiguously most susceptible component of the system is the fat emulsion, where the dimensions of fat particles must be unchangeable and comply with the prescribed size distribution. A set of 18 routinely used prescriptions was experimentally examined, in which stability of the fat component, sublimit amounts of particles larger than 5 μm, and absence of precipitates were demonstrated. The statistical methods used indicate the importance of using the calculation CAN and the influence of osmolarity on the stability of AIO mixtures.

Key words:
parenteral nutrition AIO – fat emulsion – stability