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

-

-

-

-

-

-