Abstract
Influence of fat emulsion on stability of vitamins in intravenous fluids was examined on vitamin A. A high performance liquid chromatography (HPLC) was employed for the determination of vitamin A. Vitamin A was hydrolyzed, extracted and then chromatographed as vitamin A alcohol by using Develosil ODS-5 reverse phase column. The amount of vitamin A was determined by measuring its peak area. The coefficients of variation at within-run and between-run for 2.5 I.U. are 4.46%(n= 5) and 9.58%(n= 3).
Decomposition of vitamin A under reflection light of 1000 lux was prevented by intravenous fluids containing fat emulsion, and then residual percent of vitamin A was increased with increasing fat emulsion concentration. Decomposition of vitamin A was prevented by use of light-resistant cover all the more, but effect of it used in this experiments was not enough. At cold place, vitamin A in intravenous fluids could be stored up to 7 days.
