Table 2.

Stability of 13-desmethyl spirolide C in buffer and shellfish extracts (mussel and scallop) for 4 weeks at different storage conditions. The stability was expressed as a percentage of toxin detected in samples after storage versus freshly analyzed samples. Aliquots of buffer (PBS-BT/20% EtOH) and shellfish extracts were spiked with 7 ng/ml of 13-desmethyl spirolide C, and analyzed fresh or stored over four weeks at 4 °C or -20 °C. After this time period the stored samples were assayed using freshly prepared calibrants (mean ± SEM, n= 6).

% Recovery	Buffer	Mussel Extract	Scallop Extract
4–8 °C	109 ± 6	135 ± 23	92.0 ± 9.2
−20 °C	98.1 ± 6.3	121 ± 16	85.5 ± 5.5