SPSFAM ERP
Table AI-2-24 . Tuna Lactose and Isomaltulose Spike Results
Approx. Spiking level (%)
Actual Spiking level (%)
Average Innate level (%)
Measured Result (%)
Total Recovery (%)
Mean Recovery n=9 (%)
%RSD i n=9
Analyte
SAMPLE ID
6834362 6834363 6834364 6839352 6839353 6839355 6847359 6847360 6847361 6834366 6834367 6834368 6839356 6839357 6839359 6847363 6847364 6847366 6834362 6834363 6834364 6839352 6839353 6839355 6847359 6847360 6847361 6834366 6834367 6834368 6839356 6839357 6839359 6847363 6847364 6847366
0.0987 0.0994 0.0975 0.0987 0.102 0.0988 0.0994 0.0977 0.101
0.0945 0.0979 0.0834 0.103 0.101 0.105 0.0958 0.161 0.0943
95.7 98.5 85.5
104.4
0.1
97.4
6.6
99.0
106.3
96.4
164.8*
93.4
Lactose
0
1.46 1.51 1.53 1.51 1.46 1.50 1.49 1.46 1.47
1.50 1.55 1.56 1.56 1.49 1.55 1.54 1.54 1.56
102.7 102.6 102.0 103.3 102.1 103.3 103.4 105.5 106.1
1.5
103.4
1.4
87.8 90.3 88.8 98.4
0.0927 0.0934 0.0916 0.0927 0.0955 0.0928 0.0933 0.0918 0.0946
0.0814 0.0843 0.0813 0.0912 0.0965 0.0920 0.0958 0.161 0.0943
0.1
96.0
6.2
101.0
99.1
102.7 175.4* 101.5 102.1 102.1 105.6 104.4 106.4 107.1 105.1 104.3 99.7
Isomaltulose
0
1.37 1.41 1.44 1.42 1.37 1.41 1.40 1.37 1.38
1.39 1.44 1.47 1.50 1.43 1.50 1.50 1.44 1.44
1.5
104.3
1.9
* – Dixon outlier excluded, n=8 for 0.1% spike level. Bold indicates individual result outside SMPR criterion
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