SPSFAM ERP
Table AI-2-16 . Ham Lactose, Isomaltulose, and Maltose Spike Results Analyte SAMPLE ID
Approx. Spiking level (%)
Actual Spiking level (%) 0.0970 0.0962 0.0983 0.0973 0.0965
Average Innate level (%)
Total Recovery (%)
Mean Recovery n=5 (%)
%RSD i n=5
Measured Result (%)
6669085 6669086 6669087 6692728 6695113 6669088 6669089 6669090 6692729 6695114 6669085 6669086 6669087 6692728 6695113 6669088 6669089 6669090 6692729 6695114 6669085 6669086 6669087 6692728 6695113 6669088 6669089 6669090 6692729 6695114
0.0935 0.0941 0.0955 0.0941 0.0894
96.4 97.8 97.2 96.7 92.6
0.1
96.1
2.1
Lactose
0
1.45 1.50 1.50 1.49 1.49
1.48 1.55 1.39 1.54 1.58
102.1 103.3 92.7 103.4 106.0 96.9 98.3 102.1 101.8 94.5 100.7 102.8 92.9 103.6 108.6 101.9 101.6 97.6 100.7 102.8 92.2 103.6 102.9 96.8 98.3
1.5
101.5
5.0
0.0911 0.0904 0.0923 0.0914 0.0906
0.0883 0.0889 0.0942 0.0930 0.0856
0.1
98.7
3.3
Isomaltulose
0
1.36 1.41 1.40 1.40 1.40
1.37 1.45 1.30 1.45 1.52
1.5
101.7
5.6
0.0912 0.0904 0.0924 0.0915 0.0907
0.0883 0.0889 0.0942 0.0930 0.0885
0.1
99.2
2.4
Maltose
0
1.36 1.41 1.41 1.40 1.40
1.37 1.45 1.30 1.45 1.44
1.5
100.4
4.7
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