QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Fry, L. K. Articles by Stegink, L. D. Search for Related Content PubMed PubMed Citation Articles by Fry, L. K. Articles by Stegink, L. D.

Formation of Maillard Reaction Products in Parenteral Alimentation Solutions

Departments of Pediatrics, Biochemistry and Hospital Pharmacy, The University of Iowa, Iowa City, IA 52242

Terminal heat sterilization of glucose-amino acid solutions produces Maillard reaction products. Since deleterious effects are associated with the ingestion of these compounds, their presence in parenteral nutrition solutions should be avoided. We measured the extent of Maillard product formation in 25% glucose + 4.25% amino acid solutions (± added electrolytes) sterilized by membrane filtration. Maillard product formation increased with time and temperature of storage. In the absence of added electrolytes, the average loss of amino acids to Maillard products at 4° after 1, 7 and 30 days storage was 0.35, 0.62, and 1.51%, respectively. Losses of 0.74, 1.07 and 2.88% were noted at 4° in the presence of added electrolytes. The average loss of amino acids in mixtures stored for 1, 7 and 30 days at 25° in the absence of electrolytes was 0.83, 2.99 and 4.63%, respectively, and 1.52, 3.36 and 7.43 in the presence of added electrolytes. Mixtures stored at 60° for 24 hours without added electrolytes showed an average loss of 8.03% of amino acids, whereas an 11.5% loss was noted in the presence of added electrolytes. Proline and amino acids with hydrophobic side chains reacted more slowly than other amino acids, while tryptophan and amino acids with aliphatic hydroxy side chains reacted most rapidly. The addition of electrolytes increased the rate of Maillard product formation at all temperatures. The data indicate that 25% glucose + 4.25% amino acid solutions should be stored for only a minimal period of time, preferably at 4°, prior to use.

KEY WORDS: • parenteral solutions • Maillard reaction

¹ Current address: Pharmacy Department, Holladay Park Hospital, Portland, Oregon 97232.

Manuscript received 5 January 1982.