Table 3. Mean recoveries and relative standard deviations (RSD) for rye flour samples fortified at three spiking levels (25, 100 and 300 µL of calibration standard mixture).

Alkaloid	Spiking level 1				Spiking level 2				Spiking level 3
	w µg/kg	Mean recovery %	RSD %		w µg/kg	Mean recovery %	RSD %		w µg/kg	Mean recovery %	RSD %
	N=3				N=3				N=3
Em	25.2	63.0	4.2		100.6	84.6	16.1		301.8	74.3	10.8
Es	25.2	84.4	5.1		100.6	106.4	2.1		301.8	84.2	11.3
Et	25.4	78.7	13.1		101.5	96.4	6.9		304.5	80.0	0.3
Eco	25.1	83.8	3.6		100.4	98.8	9.9		301.2	75.9	5.8
Ekr	25.5	86.3	8.7		101.8	104.8	4.4		305.4	99.3	17.1
Ecr	25.1	87.9	5.6		100.4	101.9	11.0		312.9	83.6	7.7
Emn	12.6	77.8	8.7		50.0	74.3	11.6		150.0	73.6	6.6
Esn	12.6	83.1	8.9		50.4	102.4	10.0		151.2	88.9	11.5
Etn	12.5	84.0	5.0		49.8	91.6	9,0		149.4	88.6	8.7
Econ	12.6	89.4	12.0		50.2	106.4	6.0		150.6	86.8	9.8
Ekrn	12.5	83.7	11.9		50.0	97.7	10.2		150.0	91.5	10.7
Ecrn	12.6	80.2	14.9		50.2	97.5	6.3		150.6	87.6	10.9

Abbreviations as in Table 1