SPSFAM ERP
Average Innate Level (%)
Average Recovery (%)
Matrix
Lactose
Lactose
Sucrose
Sucrose
Maltose
Maltose
Glucose
Glucose
Fructose
Fructose
Galactose
Galactose
added (%)
Spike level
Isomaltulose
Isomaltulose
103. 6 102. 9 103. 2 97.2
0.5 0.7 5 0.1 1.5
97.5
98.8
98.4
99.2
97.8
98.3
Lemon juice
0.0 0
0.4 7
0.0 0
0.3 9
0.0 0
0.0 0
0.0 0
97.0
99.1
98.8
99.1
98.3
98.4
95.4 97.5
95.5 98.4
- -
96.9 97.6
96.3 94.7
96.4 97.2
Peanut butter
0.0 0
0.0 4
10. 2
0.0 3
0.0 0
0.0 0
0.0 0
101. 2 98.9 104. 3 101. 4 104. 5 100. 2 93.7 96.6 101. 6 98.2 100. 0 100. 1 102. 3 99.8 100. 5 99.6
10
-
-
-
-
-
-
15
-
-
-
-
-
-
105. 2 103. 2 100. 6 99.3 100. 1
107. 1 102. 8 102. 6 96.8
101. 3 101. 5 102. 9 100. 9 96.9 92.7 101. 4 96.5 101. 6 99.1 100. 8 97.9 94.5 100. 4 102. 7 97.3 - -
102. 2 102. 7 95.9
102. 3 102. 6 93.6
104. 9 102. 9 96.7 101. 5 94.9 99.2 100. 4 96.1 102. 1 99.4 102. 4 97.7 101. 2 101. 2 102. 5 - -
0.1
0.0 0
0.2 5
0.2 8
0.0 6
0.0 0
0.0 0
0.0 0
Spinach
1.5
0.1
0.0 0
0.0 0
0.0 0
0.0 0
0.0 0
0.0 0
0.0 0
Palm oil
1.5
97.5
94.3
0.1
96.1
95.2
98.6
Baking chocolate
0.0 0
0.0 0
44. 0
0.0 4
0.0 3
0.0 0
0.0 0
40 60
- -
- -
- -
- -
0.1
95.2
99.6
96.1 101. 5 93.2 102. 8 95.8 99.1 102. 8 99.3 97.4 103. 4 90.4
98.7 101. 7 97.7 106. 0 105. 3 103. 1 96.9 103. 3 96.0 104. 3 94.5
0.0 0
0.9 4
1.4 6
0.0 2
0.0 0
0.0 0
0.0 0
Ham
1.5
99.7
99.9 105. 3 100. 0 102. 2 99.5
0.1
97.5 100. 0 97.6
0.0 0
0.2 1
0.5 9
0.0 2
0.0 0
0.0 0
0.0 0
Salami
1.5
0.1
0.0 0
1.0 0
1.5 6
1.2 0
0.0 0
0.0 0
0.1 0
Turkey
1.5
98.8
0.1
94.1
99.9
0.0 0
0.1 3
0.0 4
0.0 4
0.0 0
0.0 0
0.0 7
Mince
1.5
98.9
96.5
95.3
0.1
99.0 103. 1 98.8
94.9 101. 4 99.1
95.4 104. 1
0.0 0
0.0 1
0.0 1
0.0 0
0.0 0
0.0 0
0.0 0
Tuna
1.5
1.5
- -
-
17 24
- -
- -
- -
- -
- -
95.4 95.7
0.0 0
5.4 0
23. 3
0.5 5
0.0 0
0.0 0
17. 7
Gummy
100. 5 100. 0
35
-
-
-
-
-
-
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