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A high-performance liquid chromatographic (HPLC) method with fluorescence detection after precolumn formaldehyde derivation was developed to detect concentrations of amoxicillin (AMX) in poultry plasma. Proteins in plasma samples spiked with AMX were precipitated with a phosphate buffer and trichloroacetic acid. After precolumn treatment of the extraction product of AMX with formaldehyde under acidic and heating conditions, HPLC analysis with fluorescence (FL) detection at an excitation wavelength of 355 nm and an emission wavelength of 450 nm was performed. A mobile phase comprising acetonitrile and a buffer solution (0.05 M KH2PO4 pH = 5.6), which yielded AMX retention time 8.58 min, was suitable for detection of AMX. The calculated standard curve of the reaction product was linear, and the correlation coefficient was greater than 0.999. The limit of detection and quantification, the accuracy, and the precision were evaluated. Recoveries of spiked amoxicillin were >92%, with a coefficient of variation in the range of 0.35–0.89%. This method has been successfully applied to a pharmacokinetic study after oral administration of amoxicillin to poultry.

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Acta Alimentaria
Authors: M. Włodarczyk-Stasiak, A. Mazurek, J. Jamroz, U. Pankiewicz, and R. Kowalski

The aim of the study was to analyse the influence of the type of osmotic substance (sucrose, glucose, xylitol, trehalose, and sorbitol) on the physicochemical properties of freeze-dried fruit (pear and pineapple). Controlling the functional properties of freeze-dried fruit after osmotic dehydration with aqueous solutions at water activity of aw=0.90 is presented. Decrease in the water adsorption index (WAI) was recorded for all dehydrated samples. The largest decrease (for pears and pineapples by 25 and 65%, respectively) was observed in osmoactive solutions containing trehalose. Considerable increase in the FAI was recorded in samples of dehydrated pineapple. In osmoactive trehalose solutions that increase hardly reached 46%, whereas in sorbitol and xylitol its value elevated to 39% and 13%, respectively. Regardless of the osmoactive sweetener applied prior to freeze-drying, an increase in specific surface area (SBET) of dried materials was observed. For dehydrated pears, SBET ranged from 96 to 697 m2 g−1, and for pineapple, from 115 to 938 m2 g−1. Osmotic dehydration before lyophilisation of fruit samples weakened rehydration relative to the control. The dehydration carried out with osmoactive sweeteners, that is, sorbitol, xylitol, and trehalose, allows obtaining a product with good functional properties that can be successfully used for supplementation of dietary products, in particular for diabetics.

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