Table 2.

Limits of detection (LODs), limits of quantification (LOQs), linear ranges, and linear regression coefficients for the amino acids matrix match calibration in hydrolyzed cereal flour.

Amino Acid	Linear Regression (R2)	LOD (g/100 g)	LOQ (g/100 g)	Matrix Effect (%) *
Glycine	0.993	0.005	0.010	94.6
Alanine	0.994	0.007	0.020	106.4
Serine	0.996	0.002	0.007	88.1
Proline	0.999	0.004	0.013	107.8
Valine	0.995	0.002	0.007	111.7
Threonine	0.993	0.009	0.024	108.8
Aspartic acid	0.993	0.007	0.020	102.8
Glutamic acid	0.996	0.007	0.022	92.2
Isoleucine	0.999	0.002	0.009	82.6
Leucine	0.999	0.002	0.007	88.5
Asparagine	-			-
Lysine	0.993	0.009	0.024	82.2
Methionine	0.994	0.007	0.020	86.3
Histidine	0.994	0.007	0.022	83.6
Phenylalanine	0.996	0.007	0.020	85.3
Arginine	0.997	0.004	0.016	110.1
Tyrosine	0.997	0.004	0.016	109.2
Cystine	-	-	-	-
Cysteine	-	-	-	-

* Calculated based on the slope ratio method [2].