BACKGROUND: Intravenous fat emulsions (IVFE) with different @entity844 compositions contain @entity270 as a by-product of vegetable and animal oil during the refining processes. Likewise, other lipid-soluble vitamins may be present in IVFE. No data, however, exist about @entity17105 ( @entity17105 ) concentration in IVFE information leaflets. Therefore, our aim was to evaluate the @entity17105 content in different IVFE. MATERIALS AND METHODS: Analyses were carried out in triplicate on 6 branded IVFE as follows: 30% @entity1460 oil (100%), 20% olive- @entity1460 oil (80%-20%), 20% @entity1460 -medium-chain @entity1674 (MCT) coconut oil (50%-50%), 20% @entity1460 -olive-MCT-fish oil (30%-25%-30%-15%), 20% @entity1460 -MCT-fish oil (40%-50%-10%), and 10% pure fish oil (100%). @entity17105 was analyzed and quantified by a quali-quantitative liquid chromatography-mass spectrometry (LC- @entity15 ) method after its extraction from the IVFE by an @entity5723 - @entity4315 mixture, reverse phase-liquid chromatography, and specific multiple-reaction monitoring for @entity17105 and @entity3875 (as internal standard). This method was validated through specificity, linearity, and accuracy. RESULTS: Average @entity17105 content was 500, 100, 90, 100, 95, and 70   g/L in @entity1460 oil, olive- @entity1460 oil, @entity1460 -MCT coconut oil, @entity1460 -olive-MCT-fish oil, @entity1460 -MCT-fish oil, and pure fish oil intravenous lipid emulsions (ILEs), respectively. The analytical LC- @entity15 method was extremely effective in terms of specificity, linearity (r = 0.99), and accuracy ( @entity853 <5%). CONCLUSIONS: @entity17105 is present in IVFE, and its intake varies according to IVFE type and the volume administered. It can contribute to daily requirements and become clinically relevant when simultaneously infused with multivitamins during long-term parenteral nutrition. LC- @entity15 seems adequate in assessing @entity17105 intake in IVFE.

XXXX Content in Branded Intravenous Fat Emulsions: A Comparative Study of 6 Products With Different Fat Sources Using Liquid Chromatography-Mass Spectrometry.

@entity844 :: ('CHEBI:35366', 'Chemical') :: ['fatty acid'] @entity17105 :: ('MESH:D010837', 'Chemical') :: ['vitamin K1', 'Phytonadione', 'phytonadione'] @entity4315 :: ('CHEBI:29021', 'Chemical') :: ['hexane'] @entity270 :: ('MESH:D014810', 'Chemical') :: ['vitamin E'] @entity3875 :: ('MESH:D002762', 'Chemical') :: ['vitamin d3'] @entity853 :: ('MESH:D009139', 'Disease') :: ['coefficient of variation'] @entity1674 :: ('MESH:D014280', 'Chemical') :: ['triglycerides'] @entity1460 :: ('3847', 'Species') :: ['soybean'] @entity5723 :: ('MESH:D019840', 'Chemical') :: ['isopropyl alcohol'] @entity15 :: ('MESH:D009103', 'Disease') :: ['MS']
@entity17105 :: (MESH:D010837,Chemical) :: ['Phytonadione']
