SPSFAM ERP

P e a k H e I g h t mg mL fructose glucose galactose sucrose maltose lactose 0 0 0 0 0 0 0 0.0125 202 269 125 222 109 104 0.025 428 528 334 450 224 252 0.05 931 811 427 938 391 348 0.125 1657 1731 903 2174 929 1016 0.25 3675 3151 1731 3894 1719 1640 0.5 7019 6290 3446 7798 3581 3929 slope 13976.77 12302.61 6741.92 15458.59 7067.38 7657.21 intercept 65.62 134.11 68.13 85.30 21.52 -11.58 cc 0.998 0.999 0.998 0.999 0.999 0.99

lod mg ml loq mg ml

0.006 0.019 0.028 0.020 0.018 0.019 0.017 0.059 0.051 0.061 0.055 0.056

LOD % 0.008 0.028 0.040 0.029 0.026 0.027 LOQ % 0.025 0.084 0.073 0.088 0.078 0.081

Based on these results, the limit of detection and quantitation for the sugars was calculated to be 0.04 % and 0.1 %, respectively. The limit of quantitation was verified by spiking in triplicate a sugar series into various matrices and calculating the % recovery obtained. All sample matrices were prepared at a 7.5 g target weight, with the exception of yogurt. Yogurt was found to achieve adequate recoveries at a 15 g sample weight for fructose, sucrose and maltose, but at 20 g was able to recover all sugars.