Brazilian law forbids the addition of cheese whey in milk. However, adulteration with cheese whey is one of the most applied fraud due to its low cost. The detection of this fraud is the quantification of Caseinomacropeptide (CMP). The CMP is a constituent of the whey that can be used as adulteration marker. Thus, an analytical method capable of identifying CMP by Fourier Transform Infrared Spectra (FTIR) was developed using chemometrics methods. Firstly, we attempted to develop an exploratory analysis model by Hierarchical Grouping Analysis (HCA) and Principal Component Analysis (PCA) that indicated similarity between samples of raw milk and semi-skimmed milk. Moreover, in the PCA scores, it was possible to observe a tendency of separation between samples with different concentrations of CMP. Afterwards, multivariate regression models were used for Partial Least Squares (PLS), Partial Least Square with Interval Synergism (siPLS) and Supporting Machines with Least Squares (LS-SVM) to quantify the adulteration in different types of milk by Cheese serum through the CMP. All the models were then compared to each other and the results of the official method with Liquid Chromatography Tandem mass spectrometry (LCMS/MS) analysis used by the Ministry of Livestock and Supply (MAPA). The model LS-SVM, employing the full spectrum, obtained the best result compared to the other models (PLS and siPLS) to quantify the CMP in the milk samples.

Voriconazole is a novel broad-spectrum antifungal drug, employed in the treatment of invasive fungal infections, and represents an alternative to amphotericin B treatment. The manufacturer recommends that any unused reconstituted product should be stored at 2ºC to 8ºC, for no more than 24 h, but no recommendations about i.v. infusion solutions are given. Previous works have reported on the stability of voriconazole in polyolefin bags and just one in 5% dextrose polyvinyl chloride (PVC) bags, at a 4 mg.mL-1 concentration. In this work, the stability of voriconazole as an i.v. infusion solution in 0.9% sodium chloride and in 5% dextrose, in PVC bags, at 0.5 mg.mL-1, stored at 4 ºC and at room temperature, protected from light, was evaluated. These infusion solutions were analyzed for a 21-day period. Chemical stability was evaluated by HPLC assay. Visual inspection was performed and pH of the solutions was measured. No color change or precipitation in the solutions was observed. The drug content remained above 90% for 11 days in 0.9% sodium chloride and for 9 days in 5% dextrose solutions. The i.v. infusion solutions stored at room temperature were not stable. At room temperature, the voriconazole content dropped down to 88.3 and 86.6%, in 0.9% sodium chloride or 5% dextrose solutions, respectively, two days after admixture. Assays performed at the end of the study suggest the sorption of voriconazole by the PVC bags. The results of this study allow cost-effective batch production in the hospital pharmacy.