SPSFAM ERP
Table AI-2-18 . Salami Lactose, Isomaltulose, and Maltose Spike Results
Approx. Spiking level (%)
Actual Spiking level (%)
Average Innate level (%)
Measured Result (%)
Total Recovery (%)
Mean Recovery n=5 (%)
%RSD i n=5
Analyte
Sample ID
6669094 6669095 6669097 6692733 6695118 6669098 6669099 6669100 6692734 6695119 6669094 6669095 6669097 6692733 6695118 6669098 6669099 6669100 6692734 6695119 6669094 6669095 6669097 6692733 6695118 6669098 6669099 6669100 6692734 6695119
0.0996
0.0944 0.0960 0.0877 0.0913 0.0964
94.8 95.0 90.4 90.4 95.4
0.101
0.0970
93.2
2.8
0.1
0.101 0.101
Lactose
0
1.46 1.51 1.53 1.52 1.49
1.50 1.54 1.57 1.55 1.56
102.7 102.0 102.6 102.0 104.7
102.8
1.1
1.5
0.0936 0.0946 0.0911 0.0950 0.0950
0.0935 0.0944 0.0826 0.0966 0.0914
99.9 99.8 90.7
0.1
97.7
4.5
101.7
96.2
Isomaltulose
0
1.37 1.42 1.43 1.43 1.40
1.42 1.47 1.50 1.50 1.58
103.6 103.5 104.9 104.9 112.9
106.0
3.7
1.5
0.0936 0.0947 0.0912 0.0950 0.0950
0.0900 0.0911 0.0892 0.0913 0.0895
96.2 96.2 97.8 96.1 94.2
96.1
1.3
0.1
Maltose
0
1.37 1.42 1.44 1.43 1.40
1.40 1.44 1.47 1.46 1.44
102.2 101.4 102.1 102.1 102.9
1.5
102.1
0.5
Bold indicates individual result outside SMPR criterion
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