[Determination of acrylamide content in potato products using GC-MS/MS and LC-MS/MS methods]

The aim of our study was to check a useful of GCQ-MS/MS and LC-MS/MS methods to determination of acrylamide in foodstuffs and determined acrylamide content in potato products randomly collected in Poland in 2007-2008. As a result of validation of these methods we found the both using methods were characterized by low quantification limit and well precision. The highest acrylamide level was in potato crisps--770 microg/kg (113 divided by 1890 microg/kg), but the lowest--was in French fries collected from bars and restaurants--401 microg/kg (134 divided by 679 microg/kg). Acrylamide content analyzed in 2008 in potato crisp and French fries ready to eat was higher than in 2007. The difference was not statistically significant. In French fries fried in laboratory from pre-cooked French fries in 2008 acrylamide level was lower that in these products analyzed in 2007.

[The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips]

The aim of our study was to examine influence of thermal processing conditions on acrylamide concentration in potato chips ready to eat which were preparing from different varieties of pre-cooked potato chips. Relation between colour of potato chips and acrylamide content was also examined. Acrylamide concentration in potato chips ready to eat ranged from 292 to 1534 microg/kg. We found the lowest acrylamide content in potato chips preparing in microwave oven and the highest in the same potato chips fried in deep fryer. We didn't find significant correlation between the acrylamide level in potato chips ready to eat and the colour intensity of products and temperature of thermal processing.

Studies on dressings for mucosa of the oral cavity. Part 3: Effect of preparation technology on the physical and chemical properties of stomatological xerogel dressings

Adhesion of xerogel dressings prepared on Eudragit (E), methylcellulose (MC) and glycerol compositions, remaining within the range of 625-650 g, after addition polyvinylpyrolidone (PVP) amounts to 450-1250 g. Dissolution time from xerogel dressings without PVP additive both in water and in an artificial gastric juice amounts to 3 h. Addition of PVP results in reduction of the elution rate. In dependence upon the PVP/E/MC ratio elution time amounts to 3-3.5 h. Pharmaceutical availability of the Kunitz protease inhibitor in particular groups of then dressings depends upon concentration of hydrophilizing agent. The semi-liberation times amounts to 3.65-17.50 h.

Studies on dressings for treatment of mucous membranes of oral cavity. Part 2: Influence of hydrophilizing substances on properties of hydrogel dressings comprising Kunitz protease inhibitor

Resistance of the dressings against washing out depends upon concentrations of methylcellulose or sodium salt of carboxymethylcellulose, and upon concentrations of glycerol, 1,2-propylene glycol and polyoxyethylene glycol 400. For the determined group of dressings the ratio of washing out times in 0.9% sodium chloride solution to washing out times in distilled water remains constant. A similar relation has been observed for washing out times of the dressings in vivo compared to those in vitro in 0.9% solution of sodium chloride. The pharmaceutical availability of the Kunitz type protease inhibitor depends upon composition of the gel forming and hydrophylizing substances in the dressings. The rheological characteristics of the dressings comprise a flow limit and thixotropic properties. The initial clinical examinations proved that the dressings alleviated symptoms of paradontopathy.

Studies on dressings for mucosa of oral cavity. Part 1: Influence of hydrophilizing substances on xerogel properties of dressings comprising Kunitz protease inhibitor

2% methylcellulose gel solutions containing Kunitz protease inhibitor and increasing concentrations of glycerol or 1,2-propylene glycol were spread on semipermeable membrane. After evaporation of water from the gel solutions, dressings consisting of 1 or 2 mg of methylcellulose have been prepared. In these dressings, the ratio of hydrophilizing agent to methylcellulose ranged from 0.5:1 to 8:1. The thickness of the dressings is proportional to methylcellulose and hydrophilizing substance concentration/cm2 surface area. Water diffusion rates fo the dressings are similar and concentrations of hydrophilizing agent per surface unit area have not significant influence on the process. Kunitz protease inhibitor is liberated in two stages and follows first order reaction kinetics in dependence upon the hydrophilizing agent used. With the dressings, containing 100 micrograms inhibitor/cm2, peridontosis was treated within 2 weeks without any irritating effects on gingival mucosa.

Studies on the release of solubilized drugs from ointment bases. Part 8: The effect of emulsifiers on pharmaceutical availability of ethanolamine, diethanolamine and morpholine from emulsive ointments

The effect of addition of lanolin and Span 60 to white vaseline and of their concentration on the pharmaceutical availability of monoethanolamine , diethanolamine and morpholine was investigated. The emulsifier type and its concentration exercise an influence on constant release rates. The liberation of the investigated amines proceeds at almost the same speed as therapeutic substances within the limits from 10 to 30%. The release half life periods showed the same dependence in relation to the content of investigated substances in the ointment.