INTRALIPID soybean oil emulsion

Quốc gia: Hoa Kỳ

Ngôn ngữ: Tiếng Anh

Nguồn: NLM (National Library of Medicine)

Thành phần hoạt chất:

SOYBEAN OIL (UNII: 241ATL177A) (SOYBEAN OIL - UNII:241ATL177A)

Sẵn có từ:

Baxter Healthcare CORP

INN (Tên quốc tế):

SOYBEAN OIL

Thành phần:

SOYBEAN OIL 20 g in 100 mL

Loại thuốc theo toa:

PRESCRIPTION DRUG

Tình trạng ủy quyền:

New Drug Application

Đặc tính sản phẩm

INTRALIPID - SOYBEAN OIL EMULSION
BAXTER HEALTHCARE CORP
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INTRALIPID
A 20% I.V. Fat Emulsion In Excel
Container
DESCRIPTION
Intralipid
20% (A 20% Intravenous Fat Emulsion) is a sterile, non-pyrogenic fat
emulsion prepared for
intravenous administration as a source of calories and essential fatty
acids. It is made up of 20%
Soybean Oil, 1.2% Egg Yolk Phospholipids, 2.25% Glycerin, and Water
for Injection. In addition,
sodium hydroxide has been added to adjust the pH so that the final
product pH is 8. pH range is 6 to 8.9.
The soybean oil is a refined natural product consisting of a mixture
of neutral triglycerides of
predominantly unsaturated fatty acids with the following structure:
where
,
and
are saturated and unsaturated fatty acid residues.
The major component fatty acids are linoleic (44-62%), oleic (19-30%),
palmitic (7-14%), linolenic (4-
11%) and stearic (1.4-5.5%) . These fatty acids have the following
chemical and structural formulas:
Linoleic acid
C
H O
Oleic acid
C
H O
Palmitic acid
C
H O
Linolenic acid
C
H O
®
®
1
18
32
2
18
34
2
16
32
2
18
30
2
Stearic acid
C
H O
Purified egg phosphatides are a mixture of naturally occurring
phospholipids which are isolated from
the egg yolk. These phospholipids have the following general
structure:
and
contain saturated and unsaturated fatty acids that abound in neutral
fats. R is primarily
either the choline or ethanolamine ester of phosphoric acid.
Phosphatidylcholine
Phosphatidylethanolamine
Glycerin is chemically designated C H O and is a clear colorless,
hygroscopic syrupy liquid. It has
the following structural formula:
Intralipid
20% (A 20% Intravenous Fat Emulsion) has an osmolality of
approximately 350 mOsmol/kg
water (which represents 260 mOsmol/liter of emulsion) and contains
emulsified fat particles of
approximately 0.5 micron size.
The total caloric value, including fat, phospholipid and glycerin, is
2.0 kcal per mL of Intralipid
20%.
The phospholipids present contribute 47 milligrams or approximately
1.5 mmol of phosphorus per 100
mL of th