SPSFAM ERP
Table AI-2-20 . Turkey 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
6669105 6669221 6669222 6692738 6695123 6669224 6669225 6669228 6692739 6695124 6669105 6669221 6669222 6692738 6695123 6669224 6669225 6669228 6692739 6695124 6669105 6669221 6669222 6692738 6695123 6669224 6669225 6669228 6692739 6695124
0.0982
0.0955 0.0994 0.0971 0.0970 0.0950
97.3 95.6 95.3 95.5 95.8
0.104 0.102 0.102
0.1
95.8
0.9
0.0992
Lactose
0
1.49 1.54 1.47 1.49 1.52
1.52 1.45 1.47 1.45 1.55
102.0
94.2
100.0
1.5
99.1
3.4
97.3
102.0 108.5 102.4 105.5 101.9 108.4 100.7
0.0922 0.0977 0.0957 0.0955 0.0932
0.100 0.100 0.101 0.0973
0.1
105.3
3.0
0.101
Isomaltulose
0
1.40 1.44 1.38 1.40 1.43
1.41 1.41 1.36 1.46 1.63
97.9 98.6
1.5
103.1
6.4
104.3 114.0
0.0923 0.0977 0.0957 0.0955 0.0932
0.193 0.201 0.198 0.198 0.203
97.8 99.2 98.7 98.8
0.1
99.4
1.8
102.4 102.3 101.0 101.7 103.0 104.2
Maltose
0.105
1.40 1.44 1.38 1.40 1.43
1.54 1.56 1.51 1.55 1.60
1.5
102.4
1.2
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