Table 2. Calibration Results mg/kg Gluten Proteins from Barley-Spiked Oat Samples from Kit Standard Calibration and Total Hordein Calibration.

	kit calibration ± SD (mg/kg)	kit calibration recovery (%)	total hordein calibration ± SD (mg/kg)	total hordein calibration recovery (%)
0 mg/kg
R5	5.3 ± 0.3a		<LOQb
G12	9.8 ± 0.3		<LOQb
Total Gluten	<LOQ		<LOQb
Morinaga	3.1 ± 0.1		3.9 ± 0.1
4 mg/kg
R5	24.5 ± 3.8	613	<LOQb	95
G12	17.2 ± 1.0	429	<LOQb	54
Total Gluten	6.9 ± 0.7	173	3.7 ± 0.8	92
Morinaga	3.9 ± 1.0	98	4.9 ± 1.2	123
16 mg/kg
R5	80.1 ± 6.8	501	11.6 ± 0.9	72
G12	84.9 ± 10.5	531	10.2 ± 1.0	64
Total Gluten	17.4 ± 1.0	109	10.2 ± 1.3	64
Morinaga	13.0 ± 1.6	82	15.7 ± 1.7	98
40 mg/kg
R5	218.2 ± 25.0	545	32.8 ± 3.6	82
G12	210.0 ± 6.9	525	25.4 ± 0.7	63
Total Gluten	44.3 ± 4.0	111	30.5 ± 4.7	76
Morinaga	31.1 ± 4.0	78	37.7 ± 4.4	94
80 mg/kg
R5	398.2 ± 19.0	498	57.5 ± 2.5	72
G12	298.6 ± 26.5	373	38.1 ± 2.9	48
Total Gluten	85.6 ± 11.7	107	51.8 ± 6.9	65
Morinaga	58.7 ± 1.7	73	71.5 ± 1.9	89

^aOne extraction replicate was <LOQ; the other two extraction replicates averaged 5.5 ± 0.1 mg/kg.

^bThe LOQ of hordein calibration was calculated from the lowest hordein standard concentration.