SPSFAM ERP

Table 18. Summary re-analysis of CRMs using Carrez protein precipitation

Initial Lab Overall Mean (%)

Carrez Lab Overall Mean (%)

Initial Lab Range (%) 0.631 - 0.863 0.836 - 0.971

Carrez Lab Range (%) 0.657- 0.755 0.863-0.975

RM value (%)

RM Range (%)

Matrix

Sample ID

Analyte

Fructose Glucose Sucrose Maltose

0.81 1.04

0.42 - 1.20 0.68 - 1.40

0.727 0.922

0.712 0.921

13.42 12.67 - 14.17

13.6

12.3 - 14.3

13.9

13.4-14.6

Cereal

NIST 3233

0.46 15.8

0.37 - 0.55 14.3 - 17.3

0.443

0.390 - 0.494

0.429

0.393-0.475

Total Sugar Lactose Monohydrate

15.7

14.2 - 16.4

15.4

14.7-16.2

Infant formula/Drink

NIST 1849a

47.6

42.1 - 53.1

49.5

45.5 - 54.8

51.0

48.0-53.6

The impact of pH on the Carrez clean-up was assessed by analyzing the NIST 3233 breakfast cereal and the protein drink powder at pH values of 8.0, 8.5, 9.0, 9.5, and 10.0 during this protein precipitation step. Other than the pH difference at the Carrez step all other method steps were followed according to the procedure outlined in step G-2 of the method. Since the current method allows for a pH of 7.5-8.0, the test with the pH of 8.0 was compared with the rest of the elevated pH tests to determine if the pH has any effects on the sugar levels. The results of that test are outlined below in Tables 19 and 20. The results across all analytes do not show any significant change from a pH of 8.0 to 10.0.