Determination of Vitamin A in Intravenous Fluids and Influence of Fat Emulsion on its Stability

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 OD...

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Bibliographic Details
Published inByōin yakugaku Vol. 13; no. 6; pp. 378 - 384
Main Authors FURUTA, TOMOYOSHI, NISHIKAWA, MIKIO, ANEZAKI, KEN, SUZUKI, KAZUICHI, KAWAKAGE, ITSURO, FUJII, KIICHIRO
Format Journal Article
LanguageEnglish
Japanese
Published Japanese Society of Pharmaceutical Health Care and Sciences 1987
Subjects
fat emulsion
HPLC
hydrolysis
intravenous fluids
reflection light
residual Percent
vitamin A
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Summary: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.
ISSN:0389-9098
2185-9477
DOI:10.5649/jjphcs1975.13.378