SPSFAM ERP

Calculations: % Sugar Calculation

ℎ ℎ 10 ( / 100) ( ℎ ℎ ) /10

where: A = Analyte peak height of the sample

IS mg/mL = concentration of internal standard added IS peak height = peak height of internal standard added RF = response factor of analyte S w = Sample weight, g 100 = g of water in sample prep 10 = conversion of mg/ml to % sugar RF Calculation ℎ ℎ ℎ ℎ Purity Correction Calculation for standards × (1 − − ) × where: C a = Concentration of Standard Analyte W = measured water fraction as determined by Karl Fisher (%) S = salt form present, i.e. monohydrate H i = Vendor stated dry weight basis of analyte i as stated on the CoA (% HPLC purity)

10 Peak height was chosen due to two factors: Rs of galactose is < 1.5, and at LOQ easier to discern peak height vs peak area with respect to precision due to variability in analysts interpreting the baseline.