Table 2.
Precision parameters of selected Alternaria toxins.
| TeA | AOH | AME | ||||
|---|---|---|---|---|---|---|
| Spiking level (µg kg−1) | RSD (%) * (n = 6) | RSDs (%) ** (n = 3 × 6) | RSD (%) * (n = 6) | RSDs (%) ** (n = 3 × 6) | RSD (%) * (n = 6) | RSDs (%) ** (n = 3 × 6) |
| Whole wheat flour | ||||||
| 25 | 10.7 | 13.6 | 8.8 | 9.2 | 7.5 | 9.0 |
| 50 | 8.3 | 9.2 | 5.4 | 6.8 | 5.1 | 6.9 |
| 100 | 7.8 | 8.9 | 5.6 | 6.8 | 4.0 | 5.7 |
| Fermented dough | ||||||
| 25 | 11.3 | 16.3 | 6.6 | 12.2 | 5.5 | 10.6 |
| 50 | 10.6 | 12.7 | 5.5 | 9.9 | 4.4 | 8.8 |
| 100 | 9.1 | 10.6 | 5.4 | 9.3 | 4.0 | 8.2 |
TeA—tenuazonic acid; AOH—alternariol; AME—alternariol monomethyl ether; * Repeatability expressed as RSD (%)—relative standard deviation of 6 replicates at three concentration levels using the spiked whole wheat flour or fermented dough and the matrix-matched calibration (MMC) curve; ** Within-laboratory reproducibility expressed as RSDs (%)—relative standard deviation of 6 replicates at three concentration levels using the spiked whole wheat flour or fermented dough and the MMC curve, over the course of three days, using the same instrument and by the same operators.