Prostaglandin fat emulsion, method for producing the same, method for stabilizing the same, and emulsifying agent

摘要

A fat emulsion comprises a prostaglandin as an active ingredient, the fat emulsion comprising a phospholipid that comprises phosphatidylcholine (PC) and phosphatidylglycerol (PG) and has a ratio of PC to PG (PC:PG) of 85:15 to 99.7:0.3.