Authors:P. Jankovics, T. Németh, J. Németh-palotás, and H. Kőszegi-szalai
A reversed-phase ion-pairing liquid chromatographic (RP-IP-HPLC) method for simultaneous assay of theophylline (TH), phenobarbital (PB), codeine (CD), and ephedrine (EP) in an extemporaneous (magistral) suppository was developed and validated and used to investigate a reported serious adverse event. Samples were dissolved in dichloromethane and extracted by two-step liquid-liquid extraction with acetate buffer (pH 5.0) and, subsequently, 0.1 m NaOH solution. Separation was performed on an end-capped C18 silica column with stepwise gradient elution. Sample preparation and chromatographic conditions were optimized on the basis of the pKa values of the analytes. Freedom from interference from the excipients, linearity (r2 > 0.999 for all the active ingredients), range (0.01–0.08 mg mL−1 for TH, CD, and EP; 0.0025–0.02 mg mL−1 for PB), intra-day and inter-day precision, and accuracy (recovery >95% for TH, CD, and EP and >90% for PB) of the method were demonstrated. Non-compliance of the examined product was confirmed.
Authors:B. Salamon, A. Tóth, P. Palotás, G. Südi, B. Csehi, Cs. Németh, and L. Friedrich
The aim of the present study was to evaluate the effect of high hydrostatic pressure (HHP) processing (at 450 or 600 MPa for 300 s) on microbial quality as well as on organoleptic properties of fish salad with mayonnaise during 26 days of storage at 5 and 10 °C. The salad contained diced smoked trout fish, mayonnaise, and different kinds of spices. These freshly made salads usually have only a couple of days of shelf life. The HHP treatment basically did not affect the physical and organoleptic characteristics of the fish salad with mayonnaise. At both storage temperatures, the HHP treated samples showed enhanced safety and increased shelf-life up to 3 weeks.