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. 2018 Feb 1;8:2051. doi: 10.1038/s41598-018-20534-7

Table 2.

Accuracy and precision of the optimized method for the 11 matrices, each of which was spiked with one of four concentrations of Ochratoxin A.

Matrix Spiked level
(µg kg−1)
Intra-day (n = 5) Inter-day(n = 15)
RSD(%)
Day 1 Day 2 Day 3
Average recoveries(%) RSDr(%) Average recoveries(%) RSDr(%) Average recoveries(%) RSDr(%)
Grape 0.1 71.7 5.4 80.1 3.4 80.0 10.3 8.2
1 110.2 2.5 109.4 3.4 107.5 2.5 2.8
10 110.7 1.4 110.3 1.3 103.1 4.2 4.1
500 114.7 1.1 102.6 2.6 100.1 0.8 6.4
Wine 0.1 80.0 5.8 80.6 4.2 85.8 2.4 5.0
1 96.5 6.0 94.7 10.0 98.7 2.6 6.5
10 93.4 3.0 91.3 4.1 98.6 1.7 4.4
500 111.2 0.8 109.9 1.5 96.0 8.7 8.0
Juice 0.1 79.7 6.6 79.2 5.2 82.5 10.8 7.2
1 95.7 4.3 108.5 1.3 93.1 1.8 4.3
10 93.4 3.0 111.7 1.8 101.9 3.7 6.8
500 110.6 2.1 94.7 10.0 109.0 1.3 2.0
Raisin 0.1 80.7 3.9 85.9 8.1 74.3 6.6 8.4
1 106.9 3.0 100.2 5.1 82.9 7.2 11.8
10 87.0 7.4 99.5 4.4 94.6 4.6 7.6
500 109.0 2.0 102.6 6.4 96.5 4.2 6.6
Pork 0.1 90.2 3.0 79.9 8.6 83.0 9.5 8.4
1 97.5 7.1 102.5 3.2 89.4 2.6 7.3
10 74.9 2.3 80.4 10.8 94.6 3.6 12.0
500 75.1 9.8 78.4 11.6 99.3 2.3 15.2
Porcine liver 0.1 76.8 3.5 73.9 5.7 77.9 12.2 7.4
1 84.4 4.2 103.5 4.6 100.1 6.2 10.1
10 84.3 9.8 104.6 6.3 100.4 3.8 11.3
500 93.3 4.7 97.7 3.3 96.0 3.4 4.1
Porcine kidney 0.1 84.4 9.4 87.5 17.2 87.7 10.4 11.3
1 77.4 6.7 74.4 3.9 93.4 6.8 12.0
10 102.9 16.4 81.8 15.3 91.3 5.7 15.8
500 87.3 6.3 91.2 9.5 98.8 5.0 8.5
Porcine fat 0.1 79.9 8.3 71.6 4.1 77.8 10.4 8.6
1 73.0 1.7 90.5 15.1 71.4 5.4 15.0
10 75.7 3.6 70.7 8.4 74.2 4.1 6.0
500 70.3 3.6 103.3 7.1 92.1 5.2 16.9
Chicken 0.1 81.1 12.5 85.6 14.6 80.5 7.7 11.2
1 108.8 7.8 88.2 3.7 83.9 4.4 13.1
10 73.8 9.0 83.6 19.2 72.5 2.0 13.8
500 73.7 8.5 75.6 8.9 78.8 8.9 8.6
Eggs 0.1 75.5 12.4 80.5 4.6 81.0 5.1 7.9
1 97.1 4.8 101.1 7.6 99.4 4.5 5.6
10 83.2 11.5 93.8 11.9 95.8 16.7 14.2
500 87.0 3.0 80.4 3.5 86.9 3.3 4.8
Milk 0.1 84.0 5.8 90.9 4.3 96.9 3.9 7.4
1 94.8 13.9 90.4 12.0 84.1 7.5 12.0
10 86.1 6.4 100.6 2.0 104.1 12.6 9.0
500 89.9 14.8 89.9 6.6 93.8 8.0 4.2