Structural studies of commercial fat emulsions used in parenteral nutrition.
Structural studies of commercial fat emulsions used in parenteral nutrition.
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用于肠外营养的商业脂肪乳剂的结构研究。
DOI：
10.1002/jps.2600831114
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发表时间：
1994
影响因子：
3.8
通讯作者：
Caldwell,KD
中科院分区：
文献类型：
--
作者：
Li,J;Caldwell,KD
在本文中，我们证明，通过结合沉淀场流分馏（sedFFF）和其他表征技术，如光子相关光谱（PCS）和冷冻断裂电子显微镜（EM），有可能表明，总体化学成分相似的商业脂肪乳液不仅可能表现出不同的尺寸分布，而且可能具有不同的密度。仔细观察液滴与悬浮介质之间的密度差，以及液滴的大小，可以发现脂肪乳剂可能具有与传统油液滴不同的结构，并被单层表面活性剂包围。从我们确定的和模拟的密度差异来看，我们提出这些乳状液液滴可能具有多层表面活性剂的排列，并且在乳状液的油相中包含水囊泡。冻裂电镜观察为证实这种复杂结构的存在提供了证据。这些发现得到了其他实验室最近EM工作的支持，也得到了这些乳剂油滴中含水量升高的化学验证的支持。
In this paper, we demonstrate that by employing a combination of sedimentation field‐flow fractionation (sedFFF) and other characterization techniques, such as photon correlation spectroscopy (PCS) and freeze–fracture electron microscopy (EM), it is possible to show that commercial fat emulsions of similar overall chemical compositions not only may exhibit different size distributions but may have different densities as well. A closer look at the density difference between droplet and suspension medium, on the one hand, and the droplet size, on the other, demonstrates that fat emulsions may have structures other than the traditional oil droplet surrounded by a monolayer of surfactant. From our determined and simulated density differences, we propose that these emulsion droplets may have a multilayered surfactant arrangement as well as an inclusion of water vesicles in the oil phase of the emulsion. Freeze‐fracture EM observations provide evidence to confirm the existence of such complex structures. These findings are supported by recent EM work from other laboratories, as well as through chemical verification of elevated water contents in the oil droplets of these emulsions.