Table 1.
Comparison of purification process in the representative food
| Method | Sample | Recovery (%) | RSD (%) | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| DHA | SA | BA | MP | EP | DHA | SA | BA | MP | EP | ||
| Solvent direct extraction | Jam | 83.6 | 85.0 | 80.5 | 87.1 | 77.2 | 1.2 | 1.1 | 1.1 | 1.2 | 0.8 |
| Soysauce | 74.8 | 84.4 | 77.9 | 83.5 | 76.1 | 1.2 | 1.6 | 1.4 | 1.4 | 1.6 | |
| Cheese | 82.0 | 85.6 | 78.0 | 89.1 | 78.8 | 2.2 | 2.1 | 2.3 | 2.0 | 2.0 | |
| SPE C18 catridge | Jam | 71.5 | 69.8 | 68.9 | 70.3 | 70.0 | 5.4 | 5.8 | 6.1 | 6.6 | 6.7 |
| Soysauce | 60.1 | 61.9 | 63.4 | 61.8 | 64.9 | 6.8 | 7.0 | 7.4 | 7.0 | 8.1 | |
| Cheese | 82.0 | 79.8 | 77.6 | 83.2 | 82.2 | 3.9 | 3.8 | 3.8 | 3.4 | 3.6 | |
| SPE HLB catridge | Jam | 72.2 | 70.8 | 70.7 | 70.0 | 71.1 | 8.0 | 7.9 | 8.0 | 8.0 | 6.0 |
| Soysauce | 68.6 | 69.6 | 71.3 | 70.1 | 74.5 | 4.1 | 4.0 | 4.5 | 4.1 | 3.9 | |
| Cheese | 77.2 | 74.4 | 71.5 | 77.7 | 76.8 | 9.9 | 9.3 | 10.1 | 9.3 | 9.3 | |
| Carrez reagent | Jam | 100 | 101 | 101 | 101 | 101 | 0.9 | 0.7 | 0.8 | 0.8 | 1.2 |
| Soysauce | 97.7 | 102 | 101 | 99.0 | 103 | 0.6 | 0.3 | 0.3 | 0.3 | 0.3 | |
| Cheese | 101 | 104 | 102 | 107 | 107 | 2.0 | 1.7 | 2.0 | 1.9 | 1.6 | |