SPSFAM ERP
Table AI-2-14 . Baking chocolate All Analytes Spike Results
Approx. Spiking level (%)
%RSD r
Actual Spiking level (%)
Average Innate level (%)
Measured Result (%)
Total Recovery (%)
Average Recovery n=3 (%)
Sample ID
Analyte
n=3
7083875 7083876 7083877 7083875 7083876 7083877 7083875 7083876 7083877 7083978 7083979 7083981 7083982 7083983 7083984 7083875 7083876 7083877 7083875 7083876 7083877 7083875 7083876 7083877 7083875 7083876 7083877
0.0986 0.0987 0.0990 0.0982 0.0983 0.0986 0.0999 0.100 0.100
0.0986 0.100 0.0980 0.0934 0.106 0.0939
100.0 101.3 99.0 92.0 104.3 92.1 93.2 92.1 95.9 96.4 96.9 96.4 96.0 98.8 95.2 93.8 98.3 93.5 98.2 100.8 103.8 100.1 102.4 95.1 96.4 94.4 93.9
Galactose
0.1
0
100.1
1.2
7.4
Glucose
0.1
0.00331
96.1
41.1 40.6 42.3 80.2 81.0 81.0
0.1
93.7
2.1
39.2 39.6 40.0 60.9 60.2 60.1
Sucrose
40
44.0
96.6
0.3
105.7 108.2 104.2 0.133 0.137 0.132 0.124 0.130 0.124 0.0926 0.0967 0.0901 0.0899 0.0882 0.0880
60
101.6
1.9
0.0999 0.100 0.100 0.0990 0.0991 0.0994 0.0943 0.0944 0.0947 0.0933 0.0934 0.0937
Fructose
0.1
0.0386
96.7
2.0
Lactose
0.1
0.0332
95.2
2.8
Isomaltulose
0.1
0
98.6
3.7
Maltose
0.1
0
94.9
1.4
Bold indicates individual result outside SMPR criterion
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