AOAC-RI ERP Book - FAOM METHOD.pdf

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Repeatab ility, RSD (%) LOQ (μg/kg) Linearity range (μg/kg)

BcFln 106 103 108 107 98 99 104 4 0.05 0.05 - 100

BaA 103 97 100 97 94 94 97 4 0.03 0.03 - 100

CPcdP 82 82 82 90 91 91 86 5 0.03 0.03 - 100

Chr 109 101 106 101 101 107 104 3 0.03 0.03 - 100

5 MeCHr 85 88 86 86 83 87 86 2 0.05 0.03 - 100

BbF 84 82 88 86 88 87 86 3 0.03 0.03 - 100

BkF 94 98 102 98 97 91 97 5 0.03 0.03 - 100

BjF 100 101 101 94 93 93 97 4 0.03 0.03 - 100

BaP 93 90 95 96 91 90 93 3 0.03 0.03 - 100

IcdP 94 100 93 70 83 84 91 4 0.03 0.03 - 100

DbahA 86 83 81 83 80 82 83 3 0.03 0.03 - 100

BghiP 100 102 101 101 102 103 101 1 0.03 0.03 - 100

DBalP 98 91 97 93 88 93 93 4 0.10 0.10 - 100

DBaeP 91 95 92 97 90 91 93 3 0.10 0.10 - 100

DBaiP 95 98 98 99 95 93 98 2 0.10 0.10 - 100

DBahP 79 60 95 82 82 93 88 8 0.10 0.10 - 100

Validation data – method performance characteristics Smoked salmon – spiked concentrations – 1 and 5 μg/kg Concentration level 1 μg/kg Analyte Spike 1 Spike 2 Spike 3 Spike 4 Spike 5 Spike 6 Recovery (%)