SPSFAM ERP
Table AI-2-10 . Peanut butter Lactose and Isomaltulose Spike Results
Approx. Spiking level (%)
Actual Spiking level (%)
Average Innate level (%)
Total Recovery (%)
Average Recovery n=3 (%)
Average Recovery n=6 (%)
%RSD r
%RSD R
Lactose (%) 0.0904 0.0944 0.0970 0.0954
Analyte
Site
Sample ID
n=3
n=6
6877812 6877814 6877815 5907387‐ 1 5907387‐ 2 5907387‐ 3 6877816 6877817 6877818 5907387‐ 4 5907387‐ 5 5907387‐ 6 6877812 6877814 6877815 5907387‐ 1 5907387‐ 2 5907387‐ 3 6877816 6877817 6877818 5907387‐ 4 5907387‐ 5 5907387‐ 6
0.0959 0.0963 0.0968
94.3 98.0
HAR
0
97.5
3.1
100.2
0.102
93.5
0.1
96.2
2.6
0.103
0.0984
95.5
SGP
0
94.9
1.2
0.100
0.0956
95.6 97.2 95.9 92.5 93.5
Lactose
1.44 1.48 1.47 1.53
1.40 1.42 1.36 1.43
HAR
0
95.2
2.5
1.5
94.7
1.8
SGP
1.45
1.36
93.8
0
94.2
1.0
1.50
1.43
95.3 97.5 98.7
0.0929 0.0933 0.0938 0.0973
0.0906 0.0921 0.0962
HAR
0
99.6
2.7
102.6 118.2
0.115
0.1
103.2
7.4
SGP
0.0986
0.101
102.4
0
106.8
9.4
0.0953
0.0950
99.7 95.7 96.5 91.5
Isomaltulose
1.40 1.43 1.42 1.46
1.34 1.38 1.30 1.49
HAR
0
94.6
2.8
102.1
1.5
97.2
3.7
0
99.8
2.1
SGP
1.39
1.38
99.3
1.43
1.40
97.9
Table AI-2-11 . Peanut butter Maltose Spike Results
Approx. Spiking level (%)
Actual Spiking level (%)
Average Innate level (%)
Measured Result (%)
Total Recovery (%)
Average Recovery n=3 (%)
Average Recovery n=6 (%)
%RSD r
%RSD R
Analyte
Site
Sample ID
n=3
n=6
6877812
0.0917
0.0827
90.2
HAR
0
90.8
1.0
6877814
0.0921
0.0846
91.9
6877815 5907387‐ 1 5907387‐ 2 5907387‐ 3 6877816 6877818 5907387‐ 4 5907387‐ 5 5907387‐ 6 6877817
0.0926
0.0837
90.4
0.1
96.4
6.4
0.0953
0.0972
102.0
SGP
0.0966
0.0993
102.8
0
102.0
0.7
0.0934
0.0946
101.3
Maltose
1.38
1.33
96.4
HAR
1.41
0
1.36
96.5
95.5
1.7
1.40
1.31
93.6
1.5
97.2
2.2
1.43
1.41
98.6
0
98.8
0.4
SGP
1.36
1.34
98.5
1.40
1.39
99.3
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